Lamb Souvlaki
with TZATZIKI AND LIME-HARISSA AIOLI

MAKES 12 SOUVLAKI 4 TO 6 SERVINGS

People associate souvlaki with street food, which is why it’s so much fun to make them at home and really surprise your guests with beautiful mini kebabs. Souvlaki is often made with chunks of lamb, but you must try my ground lamb version with aromatic spices running through every bite. If you have an outdoor grill, cook the lamb over direct medium-high heat (450°F) for about 8 minutes for medium-rare.

LAMB

1 pound ground lamb (see Note)

½ cup soft bread crumbs, made from slightly stale crusty bread

1 large egg, beaten

⅓ cup minced red onion

1½ tablespoons finely chopped fresh cilantro

1½ tablespoons finely chopped fresh mint

1 garlic clove, shredded on a Microplane zester

1½ teaspoons turmeric powder

1½ teaspoons ground allspice

1½ teaspoons ground cumin

1 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon finely ground black pepper

TZATZIKI

1 large standard cucumber, peeled, sliced lengthwise, and seeds scooped out

Kosher salt

½ cup plain Greek yogurt

2 tablespoons finely chopped fresh mint

2 tablespoons fresh lime juice

1 garlic clove, shredded on a Microplane zester

Freshly ground black pepper

LIME-HARISSA AIOLI

½ cup mayonnaise

1 teaspoon harissa paste

½ teaspoon sriracha

1 garlic clove, shredded on a Microplane zester

6 burrito-sized flour tortillas

Chopped fresh cilantro, for serving

4 lime wedges, for serving

Special Equipment: 3½-inch round biscuit cutter; 4 to 6 long bamboo skewers, for serving

1. To prepare the lamb: Combine all of the ingredients with your hands in a large bowl. Shape into 12 sausage shapes, each about 3 inches long and 1½ inches wide. Transfer to a platter, cover, and refrigerate for at least 30 minutes or up to 8 hours.

2. To make the tzatziki: Shred the cucumber on the large holes of a box grater. Toss the cucumber with ½ teaspoon salt in a wire sieve and let drain for 30 minutes to 1 hour. Press to remove as much liquid as possible from the mixture. Transfer to a medium bowl and mix in the yogurt, mint, lime juice, and garlic. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour or up to 1 day.

3. To make the aioli: Whisk all the ingredients together in a small bowl. Cover and refrigerate for at least 1 hour or up to 1 day.

4. Using a 3½-inch round cookie cutter, cut 12 rounds from the tortillas, discarding the trimmings. Cover the rounds with plastic wrap and set them aside.

5. Position a rack in the center of the oven and preheat the oven to 300°F.

6. Heat a large skillet over medium-high heat. Add the lamb oblongs and cook, turning occasionally, until well browned, about 5 minutes for medium. (These don’t need to be served rare.) Transfer to paper towels and drain briefly.

7. Place the tortilla rounds directly on the oven racks and bake until heated but not crisp, about 1½ minutes. Remove from the oven.

8. Spread about 1 teaspoon of the harissa aioli onto each tortilla. Add 1 lamb oblong and fold the tortilla to enclose the lamb. Using a bamboo skewer, spear 2 to 3 souvlakis through their centers to hold them together and place on a platter. Top each with about 2 teaspoons of the tzatziki and sprinkle with the cilantro. Serve immediately with lime wedges.

Note: If your butcher doesn’t carry ground lamb as a matter of course, ask to have boned lamb shoulder freshly ground for you. Do not use leg of lamb, as it is too lean.