Start to finish: 30 minutes, plus marinating
2 cups plain low-fat Greek yogurt
4 to 5 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh chives
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds lamb loin, cut into 2-inch chunks
2 green bell peppers, cored and cut into large chunks
¼ cup chopped fresh herbs, such as oregano, parsley, chives and thyme
1 lemon, cut into wedges
In a large bowl, mix together the yogurt, garlic, lemon zest and juice, oregano, chives, salt and pepper. Pour half of the yogurt sauce into a bowl, cover and refrigerate. Add the lamb meat to the remaining yogurt sauce in the bowl and mix to coat well. Refrigerate for at least 1 hour and up to 24.
When ready to cook, heat the grill to medium-high. Using an oil-soaked paper towel held with tongs, oil the grill grates.
Remove the lamb from the yogurt sauce. Thread the meat onto skewers, alternating with chunks of green bell pepper. Grill the kebabs for 5 minutes per side, turning to cook evenly. Serve the kebabs sprinkled with chopped fresh herbs and lemon wedges for squeezing over them. Serve with the reserved yogurt sauce.