Tasty lamb kebobs with a fruity tahini sauce.

Zaatar Crusted Shishlik with Apple Tahini Sauce

2 tablespoons plus 1 teaspoon	kosher salt, divided
2 teaspoons	ground black pepper
3 tablespoons	za'atar
1 teaspoon	chili powder
1 lb.	lamb leg, boneless, trimmed, 2” cubes
1-1/2 cups	extra virgin olive oil, divided
3/4 cup	fresh lemon juice, divided
2 cups	DOLE® Chef-Ready Cuts Diced Apples, thawed
3/4 cup	tahini paste
1/4 cup	water
1-1/2 cups	red onion, peeled, 3/4” dice
1-1/2 cups	green bell pepper, seeded, 3/4” dice
1-1/2 cups	cherry tomatoes, halved

Combine kosher salt, black pepper, zaatar spice, and chili powder In a small mixing bowl and stir to fully incorporate.
Combine lamb leg and mixed spice blend in a medium-sized mixing bowl until the meat is fully coated. Add 1/2 cup olive oil and 1/2 cup lemon juice and toss gently to fully incorporate. Cover and refrigerate for a minimum of 2 hours.
Combine apples, tahini paste, remaining 1/4 cup lemon juice, water, and remaining 1 teaspoon kosher salt in a blender. Blend on medium speed until a smooth paste forms. Slowly drizzle extra-virgin olive oil until fully incorporated. Transfer to a medium-sized serving bowl and set aside.
Preheat oven to 350° F. Using a slotted spoon, remove lamb from Zaatar marinade and space evenly on a parchment-lined sheet pan. Cook lamb legs for 12 minutes, remove from oven and set aside to cool. Preheat grill on highest temperature setting.
Arrange 4 cooked lamb cubes, 4 red onion pieces, 4 green bell pepper pieces, and 4 halved cherry tomatoes on a 10” skewer, in desired sequence. Place skewers on grill and grill on each side for 1 minute.
Remove from grill and place skewers on large plate or serving platter with prepared bowl of apple tahini. Serve immediately.