Prepare the dipping sauce: In a small bowl, mix the plain Greek yogurt, garlic powder, onion powder, and lime juice. Stir until smooth and set aside.
Cook the lamb: Grill or cook the lamb pieces in a skillet over medium heat until fully cooked, about 10-12 minutes.
Cook the rice: Follow the package instructions to prepare ½ cup of uncooked brown rice. Once cooked, stir in the chopped red onion, yellow bell pepper, and diced cherry tomatoes. Mix well and let it warm together on low heat for 2-3 minutes.
Plate the cooked lamb with the veggie brown rice. Arrange the raw vegetables on the side for dipping, and serve with the yogurt sauce.
Notes
No Lamb: Use steak, shrimp, or chicken.
Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
