Kabobs
1 teaspoon ground cumin
1 cup plain yogurt
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1/2 teaspoon sea salt
2 tablespoons chopped mint leaves
11/2 pounds lamb tenderloin, cut into bite-size chunks
4 metal skewers

Salad
1 bay leaf
1/2 onion
1/3 cup extra-virgin olive oil
1 garlic clove, finely chopped
Juice of 1/2 lemon
Handful of fresh parsley leaves
Pinch of sweet paprika
Sea salt and freshly ground pepper to taste

1. Whisk all kabob ingredients, minus the meat, in a deep bowl. Add lamb, stir to coat, cover and marinate in refrigerator 2 hours.
2. Preheat grill to high. Thread lamb onto skewers. Cook kabobs 6 to 8 minutes, turning halfway, until cooked through.
3. For the salad, bring chickpeas, bay leaf, onion and 1 cup cold water to boil in a small pot. Reduce to a simmer and cook 5 minutes. Drain chickpeas, discarding bay leaf and onion, and coarsely mash with a fork. Stir in remaining ingredients. Serve kabobs over salad, drizzled with extra olive oil if desired.