Smoked Eggplant and Harissa Spiced Lamb Skewers with Saffron Yogurt

Instructions

1. 1

   For the lamb marinade: Toast cumin and coriander seeds in a dry pan until fragrant (2 minutes). Grind them in a mortar and pestle or spice grinder. In a large bowl, combine ground spices, harissa paste, 3 tablespoons of olive oil, minced garlic, lemon zest, salt, and pepper. Cut lamb shoulder into 1.5-inch cubes and add to the marinade. Toss to coat, cover, and refrigerate for at least 4 hours, or preferably overnight.

   ~15 min
2. 2

   For the smoked eggplant puree: Preheat oven to 400°F (200°C). Pierce the eggplant several times with a fork. Place on a baking sheet lined with parchment paper and roast for 60-75 minutes, or until completely softened and the skin is charred. Let it cool slightly, then cut in half and scoop out the flesh, discarding the skin. In a food processor, combine eggplant flesh, tahini, remaining 1 tablespoon of olive oil, a pinch of salt, and process until smooth.

   ~75 min
3. 3

   For the saffron yogurt: In a small bowl, steep saffron threads in warm water for 10 minutes. In another small bowl, whisk together Greek yogurt and saffron-infused water until well combined and vibrantly colored. Season with a pinch of salt.

   ~15 min
4. 4

   Assemble skewers: Thread marinated lamb cubes onto skewers, leaving a small space between each piece.

   ~10 min
5. 5

   Grill the skewers: Preheat grill to medium-high heat. Grill lamb skewers for 3-4 minutes per side, or until cooked to your desired doneness (internal temperature of 135°F/57°C for medium-rare).

   ~12 min
6. 6

   To serve: Spread a generous layer of smoked eggplant puree onto serving plates. Top with grilled lamb skewers. Drizzle with saffron yogurt. Garnish with fresh parsley and toasted pine nuts.

   ~5 min