Spicy Lamb Kebobs with Harissa Aioli

From Sonoma cooking class

Harissa Aioli
Makes 1 1/4 cups

1 large egg
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup rice bran oil
1/2 cup Harissa Sauce

Place the egg and egg yolk in the bowl of a food processor fitted with a blade attachment.  Process until evenly combined, about 10 seconds.

With the motor running, slowly add the olive oil in a thin stream, followed by the rice bran oil, until completely combined, about 2 minutes.

Stop the processor, add the harissa sauce, and pulse until thoroughly mixed.  Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.

Spicy Lamb Kebobs with Harissa Aioli
Makes 12 kebobs

1/4 tsp caraway seeds, ground
1/4 tsp coriander seeds, ground
1/4 tsp cumin seeds, ground
2oz ancho chilies (about 4) stemmed and seeded
1 Tbsp smoked sweet paprika
1 Tbsp lemon juice
2 large garlic cloves
1/4 cup extra-virgin olive oil
1 Tbsp Kosher salt
Freshly ground pepper

To make the Harissa sauce, put ancho chilies in a heat proof bowl and pour hot water over ancho chilies.  Let cool slightly, then transfer the softened chilies and 2 Tbsp of the soaking liquid to a blender.  Add the ground spices, paprika, lemon juice, the garlic cloves, olive oil and salt.  Puree the harissa until smooth.


Lamb Skewers

1 1/4 lb ground lamb
12 bamboo skewers
olive oil

Place bamboo skewers in shallow dish.  Cover with cold water and let stand at least 1 hour.  Preheat grill (medium-high heat). Drain skewers.

Combine lamb and 1/2 cup of the harissa sauce in large bowl and mix well.  (Can be prepared 6 hours ahead.  Cover and refrigerate.)

Form generous 1/4 cup lamb mixture into 3-inch-long sausage around center of 1 bamboo skewer.  Repeat with remaining lamb mixture and skewers.  Brush lamb kebabs with oil.  Grill kebabs until brown and cooked through, turning frequently, about 12 minutes.  Serve with harissa aioli.