Start by cutting your lamb into bite sized cubes, trimming fat as you go.
For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve ½ cup for basting during grilling.
Toss lamb in remaining marinade. Marinate in the fridge for 3 hours, up to overnight.
Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 2 or 3 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F
During last minute of cooking, brush the reserved marinade over the skewers.
Combine all ingredients in a blender.
Blend until smooth.
Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut. You can choose from boneless leg of lamb, lamb shank, or lamb neck.