Lamb skewers with grilled vegetables, pita bread, and yogurt sauce.

1. Combine the olive oil, garlic, lemon juice, cumin, oregano, salt, and pepper in a bowl. Toss the lamb cubes in the mixture and let them marinate for 30 minutes, or up to two hours in the refrigerator.
2. Mix the Greek yogurt with the grated garlic, lemon juice, and a pinch of salt. Set aside in the refrigerator.
3. Thread the lamb onto the skewers, without packing the cubes too tightly, so that heat can circulate between them.
4. Preheat the WonderGrill over medium-high heat for 3 to 4 minutes. You don’t need to add oil to the grill; the olive oil from the marinade is enough.
5. Start with the vegetables. Zucchini: 3 to 4 minutes on each side. Whole okra: 5 minutes, turning occasionally. Cherry tomatoes last: 2 minutes, until the skins begin to split. Remove and cover to keep warm.
6. Grill the skewers for 10 to 12 minutes, turning them three times. The lamb should be browned on the outside and still pink in the center.
7. Finally, grill the pita bread for 1 minute on each side, soaking up the juices left on the grill.
8. Serve everything together with the yogurt sauce.

Notas de cozinha

• Take the lamb out of the refrigerator 15 minutes before grilling. Cold meat shrinks and releases water.
• If the okra are large, cut them in half lengthwise and grill them cut-side down.
• To clean the grill, let it cool, then use warm water and a soft sponge. Never use a metal scrubber on a nonstick surface.