13028 Serves 8 Wed Aug 06 08:19:02 -0700 2008 Tue Feb 03 01:19:35 -0800 2009 Licensed http://www.chow.com/recipes/13028 Tue, 03 Feb 2009 09:19:35 GMT Harissa, the fiery Tunisian spice paste, is widely used as a condiment at the table in Morocco. It can be made as mild or as hot as desired by varying the kind of dried chiles used. For a milder sauce, use guajillo or ancho chiles. For a more piquant version use dried chipotle, habanero, or Thai chiles.

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To prepare the spice paste, lightly char the chiles over a burner flame until they begin to expand. Split the chiles open and remove the seeds and stems.

Chop the chiles coarsely and soak in a bowl of warm water until they soften, about 25 to 30 minutes. Drain the chiles and squeeze as much moisture as possible from them.

Place the chiles in a blender or food processor with all remaining spice paste ingredients and process to a smooth paste. Top with a layer of olive oil and store in the refrigerator. The harissa should be made at least a day in advance for the flavors to blend.

Combine all the marinade ingredients in a food processor and pulse to a smooth paste. Place the marinade and lamb cubes in a resealable plastic bag and marinate, refrigerated, for at least 4 hours, preferably overnight.

Drain the meat and place 1½ ounces [45 g] of lamb on each skewer.

Grill the kebabs for 6 to 8 minutes over a medium-hot indirect wood or charcoal fire for medium rare, turning occasionally. Do not char the meat.

Line a plate with greens and mint leaves. Serve 2 warm kebabs per person with small dishes of harissa and salt mixed with a little cumin. Serve with pita bread.

]]> http://www.chow.com Arthur L. Meyer 50 Main 12 dried chiles (6 guajillo, 4 pasilla, 2 chipotle recommended, soaked in warm chicken stock)

]]> 4 garlic cloves, chopped

]]> ½ cup [120 mL] extra virgin olive oil

]]> 1 tablespoon [15 mL] fresh lemon juice

]]> 1 teaspoon [5 mL] salt, or to taste

]]> 1 teaspoon [5 mL] ground cumin

]]> 6 tablespoons [90 mL] olive oil

]]> ¼ cup [60 mL] cilantro, chopped

]]> ¼ cup [60 mL] parsley, chopped

]]> 1 small onion, quartered

]]> 3 garlic cloves, chopped

]]> ½ tablespoon [8 mL] ground cumin

]]> 1½ tablespoons [25 mL] sweet paprika

]]> 6 tablespoons [90 mL] fresh lemon juice

]]> ½ tablespoon [8 mL] black pepper

]]> 1½ pounds [675 g] leg of lamb, well trimmed, cut into 1-inch [2.5-cm] cubes

]]> 16 skewers, soaked in water 30 minutes if wooden

]]> Salad greens and mint leaves, to line plates

]]> Harissa, for service

]]> Salt mixed with ground cumin, for service

]]> Pita bread

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