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Lamb Skewers with Mint and Harissa Yogurt Dip, Pomegranate Seeds and Lavash

Ready in 30 min


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 Skewers

¼ cup pomegranate seeds

Lavash, seeded or plain (substitute crisp flat bread) 

Cooking Instructions


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.


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 Skewers for 5 or 7 minutes, turning occasionally.

To serve, place the Lamb Skewers on a serving placer along with the dip and the lavash and garnish with pomegranate seeds and cilantro. 


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