Armenian Shish Kabobs

1 lb. lamb cut into cubes                   1/2 tsp. salt
1/4 tsp. pepper                                 1/2 tsp. celery salt
1/2 tsp. paprika                                1 tsp. Worcestershire sauce (I forgot to add this)
2 cloves garlic, crushed (1 tsp.)         1/2 tsp. thyme (3 sprigs, fresh)
1/4 C. fresh lemon juice (2 lemons)   1 C. plain yogurt (1 individual Dannon cup is enough)
Skewers

Combine all ingredients in a resealable Ziploc bag. Refrigerate overnight if possible. Broil/Grill until lamb is tender but still pink in the middle. I made rice pilaf and hummus for my dinner.