Harissa Lamb Skewers

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.5 lb boneless lamb leg or shoulder
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 4 garlic cloves
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 large red onion
• 1/4 cup fresh mint leaves
• 1 cup plain Greek yogurt
• 1/2 cucumber
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill. Pat the lamb dry and cut it into roughly 1.5-inch cubes, trimming excess silver skin but leaving a little fat for flavor.
2. 2In a large bowl, whisk together the harissa paste, olive oil, minced garlic, lemon juice, cumin, smoked paprika, salt, and black pepper until a thick marinade forms. Add the lamb cubes and toss thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour or up to overnight.
3. 3While the lamb marinates, make a quick yogurt sauce: grate the cucumber, squeeze out excess liquid, then stir it into the Greek yogurt with salt and half the chopped mint. Chill until serving.
4. 4Cut the red onion into thick wedges that will hold up on skewers. Thread the marinated lamb onto skewers, alternating with onion pieces, packing the meat snugly but not crushed.
5. 5Preheat a gas or charcoal grill to medium-high heat, about 400–450°F. Clean and oil the grates well to prevent sticking.
6. 6Place the skewers on the hot grill. Cook for 3–4 minutes per side, turning with tongs, until the lamb develops deep char marks and reaches medium (about 145°F internal) or your preferred doneness, roughly 10–12 minutes total.
7. 7Transfer the skewers to a large platter and let them rest 5 minutes so juices redistribute. Scatter the remaining fresh mint over the top.
8. 8Serve family-style with the cool cucumber yogurt sauce on the side for dipping or drizzling. Pair with warm flatbreads or a simple slaw so guests can build their own plates.