Preheat the grill to medium. Slice the lamb into 5cm chunks and season with salt and pepper, to taste. Mix the harissa paste with the vinegar. Thread the lamb onto skewers (soak wooden skewers in water for 30 minutes first to stop them burning) then brush the lamb with half the harissa sauce.
Grill the kebabs for 3-4 minutes on each side until cooked through. Cover with foil and rest for 5 minutes.
Serve the kebabs garnished with the herbs, pomegranate seeds, onion and cucumber, with flatbreads, the remaining harissa sauce and some Greek yoghurt.
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