NORTH AFRICAN SPICED LAMB KEBABS
Heat oven to 350° F. Place two sausage links on a small, rimmed with a paring knife. Cut each half lengthwise into two to three slices, and then cut a slice in half widthwise.
In a large bowl, mix together herbs and spices, harissa paste, and olive oil. Add cubed lamb to olive oil mixture and stir to coat well. Divide meat and pepper slices into eight even piles and thread lamb and peppers onto skewers, alternating lamb pieces and pepper slices.
Place skewers on a medium-hot grill and cook for about 15 minutes until an internal temperature of 145° F is reached. Turn once during cooking with tongs and a spatula.
Serve immediately with a side of couscous.
Serves 4 as a main course or 8 as an appetizer.
Recipe created exclusively for Stephane Ogier La Rosine Syrah by Mike DeSimone and Jeff Jenssen