Lamb and Artichoke Kebabs with Greek Yogurt Dip

Name: Lamb and Artichoke Kebabs with Greek Yogurt Dip
Ingredients: 3/4 cup plus 1 tablespoon extra-virgin olive oil; Juice of 1 1/2 lemons; 1 teaspoon smoked paprika; 1 teaspoon dried mint; 1 1/2 teaspoons ground cumin; 1/2 teaspoon red pepper flakes; 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes; Vegetable oil, for the grill; 1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick; 1 10-ounce package frozen quartered artichoke hearts, thawed; 1/2 cup pitted green olives; Kosher salt; 1 cup plain Greek yogurt; 1/4 cup chopped fresh mint; 1 clove garlic, chopped