Total Calories: 682
1. Combine the yogurt, oil, garlic, pepper flakes, salt, and pepper in a nonreactive bowl. Add the lamb and toss to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, stirring once or twice.
2. Preheat the grill to high.
3. When ready to grill, remove the lamb from the marinade and thread onto the thin skewers, alternating lean and fatty pieces. Thread the tomatoes onto a separate, flat skewer and the peppers onto another flat skewer. Oil the grill grate, then arrange all the kebabs on the hot grate, and grill, turning with tongs, until the skins on the vegetables are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes in all) for well-done.
4. Using a pita to protect your hand, unskewer the lamb and vegetables onto serving plates, dividing the vegetables evenly. Serve immediately, accompanied by sumac (if using) for sprinkling.
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