I've been making these lamb kebabs for years, and they never fail to impress at dinner parties or family barbecues. The combination of tender, perfectly spiced lamb with cooling mint yogurt sauce hits all the right notes for a satisfying kosher meal. The secret to great lamb kebabs starts with the cut of meat. I always use leg of lamb, trimmed of excess fat and cut into uniform 1-inch cubes. Ground lamb works too, but the texture of cubed meat gives you those satisfying, juicy bites. The marinade does most of the heavy lifting here with garlic, oregano, and a good splash of olive oil working together to tenderize the meat and build flavor. Since this is a kosher recipe, I skip the traditional tzatziki and make a dairy-free mint yogurt using coconut yogurt or cashew yogurt. It's surprisingly close to the original and provides that same cooling contrast to the warm, spiced meat. Fresh mint makes all the difference here, so don't try to substitute dried mint. The brightness just won't be there. These kebabs work beautifully for Shabbat dinner when you want something special but not too fussy. I like to serve them with warm pita, a simple cucumber salad, and maybe some roasted vegetables. The whole meal comes together in about 30 minutes once everything's prepped, which leaves you more time to spend with your guests.