Fiery Moroccan Lamb Skewers with Harissa Yogurt and Grilled Flatbread

Ingredients

• 1 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon cumin, ground
• 1 tablespoon paprika, smoked
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 4 pieces flatbread

• 1 cup Greek yogurt
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon mint, chopped

Method

1. 01
   In a large bowl, combine olive oil, cumin, paprika, cayenne pepper, salt, and black pepper. Add the lamb cubes and toss to coat evenly. Marinate for at least 30 minutes.
2. 02
   In a separate bowl, mix Greek yogurt, harissa paste, lemon juice, and chopped mint. Chill in the refrigerator until ready to serve.
3. 03
   Preheat a grill or grill pan over medium-high heat. Thread the marinated lamb cubes onto skewers.
4. 04
   Grill the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
5. 05
   While the lamb is grilling, warm the flatbreads on the grill for 1-2 minutes on each side.
6. 06
   Serve the lamb skewers with grilled flatbread and a generous dollop of harissa yogurt.