*See our Botanica at Home: Sumac video for a sumac yogurt demo (and more on sumac)*This gorgeous dish covers all the bases: It's bright; fresh; savory; flavor-packed and damn satisfying. It's been on the menu at Botanica in some form since day 1 as it's a) downright delicious; and b) wholly indicative of how we approach meat: as something to be savored alongside lots and lots of lovely; colorful vegetables. We'll go so far as to say that the salad is really the star of this dish. Once you taste it all together -- a bit of spiced lamb with a big forkful of herbs and greens and a swipe of yogurt sauce -- you'll understand why.

Combine the spices and chile flakes. Add ¾ of the spice mixture; the onion; garlic and salt to the lamb and use your hands to thoroughly incorporate. Once mixed; spend another 30 seconds or so really working everything together. Let the meat mixture sit; refrigerated; for at least 3 hours before cooking (it can hang out overnight; too). If using wooden skewers; soak them in water for an hour before cooking.While the meat is marinating; stir together the yogurt sauce ingredients. If your yogurt is extra-thick; thin it with a bit of water so that the sauce can be spooned/swooped on the plate.Shape each kabob onto two skewers (you should get five or six kabobs from 1 pound of lamb) and place on a plate or pan coated with olive oil; turn the kabobs to coat both sides with a light layer of oil. Before grilling; sprinkle both sides with more spice mixture. Grill over a medium flame for 2-4 minutes per side (depending on the thickness of the kabob and the heat of the fire).Stir together the lemon juice and zest; sumac; olive oil; salt and pepper to make a simple salad dressing. Toss with the greens; mint leaves; cilantro leaves; radish; cucumber and scallions and pile on top of the kabobs. Serve with the yogurt sauce on the side; and some salsa verde if you're feeling herby.*We make our own yogurt at Botanica -- but before we did; we'd use Clover or Strauss organic California yogurt*We love Jimenez Farm and Marin Sun Farms for lamb