Lamb and Shrimp Kebabs

By cprzybyl

Ingredients

• special equipment:
• 1 1/4 pounds boneless leg of lamb or top round, cut into 1" cubes
• 2 teaspoons kosher salt, divided
• 4 garlic cloves, minced
• 1 cup coarsely grated red onion
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp (about 20), peeled, deveined, coarsely chopped
• Vegetable oil (for brushing)
• Red Harissa (recipe in sauce section)
• You will need 24 short flat wooden skewers to grill the kebabs.

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

Chill lamb in freezer for 10 minutes. Place in a food processor and pulse until finely ground. Transfer to a large bowl.
Sprinkle 1 teaspoon salt over garlic and chop, occasionally smearing mixture with side of knife, until paste forms. Mix garlic paste, onion, cilantro, cumin, pepper flakes, black pepper, and remaining 1 tsp. salt into lamb, blending well. Add shrimp; mix to combine.
Measure 2 tablespoons lamb mixture; roll between your palms to form a 2"-long oval. Slide skewer halfway into lamb mixture, pressing to adhere. Repeat with remaining lamb mixture and skewers. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kebabs with oil and grill, turning occasionally, until nicely charred and just cooked through, about 6 minutes per side. Serve with Red Harissa.