Harissa is a Tunisian spicy pepper paste that inspired these Harissa and Lamb Kabobs. They are smoky and garlicky with just a tinge of tangy flavor.

Harissa and Lamb Kabobs

Stir together yogurt, 1 tablespoon harissa seasoning, ginger and garlic pastes, 1 teaspoon cumin, and salt in a large bowl. Add lamb; stir to coat evenly. Cover and marinate in the refrigerator 4 to 8 hours.

Combine oil, remaining 1 tablespoon harissa, and remaining 1 tablespoon cumin in a large microwave-safe bowl. Add sweet potato and plantain; toss to coat. Cover and microwave 3 minutes. Drain, reserving 1/3 cup oil mixture for serving.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees).

Drain lamb; discard marinade. Alternately thread onion wedges, lamb, sweet potato, and plantain onto 6 (12-inch) metal skewers. Grill kabobs 10 to 12 minutes or until lamb reaches 145 degrees for medium-rare doneness, or desired doneness, turning occasionally.

Serve with reserved oil mixture; garnish with sliced serrano pepper, if desired. Serve kabobs with spinach and shallot. Garnish with mint, if desired.