Lebanese Kebabs Marinated with Rose Red Harissa

• 450g lamb, cubed
• 3 tablespoons Chilzo's Rose Red Harissa
• 1/4 cup plain yogurt
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Skewers (soak wooden skewers in water for 30 minutes before using)

Instructions:

1. In a bowl, mix Chilzo's Rose Red Harissa, yogurt, minced garlic, lemon juice, cumin, coriander, salt, and pepper to make the marinade.
2. Add the cubed lamb to a shallow dish, pour the marinade over it, and toss to coat evenly.
3. Cover and refrigerate for at least 1 hour, up to 4 hours.
4. Heat a grill to medium-high heat.
5. Thread the marinated lamb onto skewers, leaving space between the pieces.
6. Grill the kebabs over medium-high heat, turning occasionally, until golden brown and cooked through, about 10-15 minutes.
7. Remove from the grill, let rest for a minute, then serve hot.