Makes up to 2 servingsReady in Prep 10 min Cook 8 min
Ingredients
Harissa Yogurt Dip
1 cup plain Greek yogurt
1 small clove garlic, minced
2 tsp. freshly squeezed lemon juice
1 tsp. finely grated lemon zest
1 tbsp. harissa paste (substitute chili paste)
1 tsp. honey
½ tsp. Maldon salt (substitute coarse salt or kosher salt)
2 tbsp. fresh mint leaves, thinly sliced
¼ cup fresh cilantro sprigs, chopped
1 pkg. Marcangelo Lamb Spiedini
¼ cup pomegranate seeds
Lavash, seeded or plain (substitute crisp flat bread)
Cooking Instructions
MINT AND HARISSA YOGURT DIP
In a small bowl stir together the yogurt, garlic, lemon juice, zest, harissa paste, honey and salt. Just before serving stir in the fresh mint and cilantro.
LAMB SPIEDINI
Cook to minimum internal temperature of 160°F (71°C).
Heat the grill to medium and lightly oil the grates with vegetable oil. Once hot, grill the Lamb Spiedini for 5 or 7 minutes, turning occasionally.
To serve, place the Lamb Spiedini on a serving platter along with the dip and the lavash and garnish with pomegranate seeds and cilantro.
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