We prepared these brochettes yesterday as part of the lamb class at the Fatted Calf. We broke down a whole lamb and used the leg for the brochettes. Harissa is a North African spicy condiment made with peppers, garlic, olive oil and a variety of other spices, there is no one way make it. For this Harissa we used Aleppo pepper, cayenne, Spanish paprika, cumin, black popper, garlic and olive oil. To fully develop the flavors, I’ll let these marinade for another day or so before tossing them on the grill.