Preparation

Whiz the onion, Charmoula, Rose Harissa, salt and pepper in a food processor until smooth. Add the lamb and whiz until it forms a paste.

Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs. Brush with a little oil and grill for 6 to 8 minutes, turning once or twice.

Serve with the yoghurt, scattered with paprika, some lemon wedges and Dari Barley Couscous.