Lamb Kebab with Harissa Yogurt Sauce

For the kebab :

• 450 g ground lamb
• 4 garlic, grated
• 1/2 thumb ginger, grated
• 1/2 red onion, chopped
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 bottle WORLDFOODS Indian tandoori marinade
• 1/2 tbsp kosher salt

For the sauce (mix all together) :

• 3/4 cup greek yogurt
• 1-2 tbsp WORLDFOODS harissa paste
• 1/4 cup mint, chopped
• 1/4 cup parsley, chopped
• A squeeze of lemon juice
• Salt, pepper to taste

Special equipment: 10 metal skewers (or long bamboo skewers, pre-soaked in water and dried)

1. Combine all ingredients in a mixing bowl and mix until well combined.
2. With a wet hand, form 10 balls and roll each ball into a long sausage shape and insert the skewer in the centre of each kebab.
3. Grill the kebabs for 15-20 minutes.
4. Serve with the harissa yogurt sauce and lemon wedges.