Spicy Moroccan Lamb Kebabs with Harissa

Ingredients

• 1 pound lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 cloves garlic, minced

• 3 tablespoons harissa paste
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 1 teaspoon honey

Method

1. 01
   In a large bowl, combine olive oil, ground cumin, ground coriander, paprika, cayenne pepper, salt, black pepper, and minced garlic.
2. 02
   Add the lamb cubes to the bowl and toss to coat evenly with the spice mixture. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 03
   Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. 04
   Thread the marinated lamb cubes onto skewers, leaving a little space between each piece.
5. 05
   In a small bowl, mix together the harissa paste, lemon juice, olive oil, and honey to make the harissa sauce.
6. 06
   Grill the kebabs for 10-12 minutes, turning occasionally, until the lamb is cooked through and charred on the edges.
7. 07
   Serve the lamb kebabs hot with the harissa sauce on the side or drizzled over the top.