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Al Kotban Mrakchiya

DIRECTIONS

Trim the lamb of fat and cut the meat into 3/4-inch cubes. In a large bowl, combine the meat, olive oil, cilantro, parsley, onion, paprika, garlic, cumin, lemon juice, and pepper. Cover and refrigerate for at least 2 hours or overnight.
Prepare a fire in a charcoal grill or preheat the broiler. Thread 8 to 10 pieces of meat on metal skewers. Grill over a medium fire, turning occasionally, for about 6 to 8 minutes for medium rare. To serve, line a large platter with mint or lettuce leaves and top with the skewers. Serve with tomato salsa, plenty of warm bread, and little saucers filled with cumin, salt, and harissa on the side for dipping.