Yaji-Spiced Lamb Kebabs with Harissa Yogurt

Yaji is the peanut-based spice blend behind suya, sharp with cayenne and ginger, and it works just as well on cubed lamb threaded onto skewers as it does on the beef it's traditionally paired with. Grilled hot and fast, the yaji crust chars slightly at the edges while the lamb stays juicy inside.

Instead of the usual extra suya spice on the side, this version leans north to a harissa yogurt dip — plain yogurt loosened with lemon juice and a spoonful of the North African chili paste, with fresh mint stirred through at the end. It's a genuinely cooling counterpoint to the heat of the yaji crust.

Lamb holds up well to a hot grill, so don't be shy about high heat here — 8-10 minutes total, turning occasionally, gets you good char without drying the meat out, especially if you let it marinate in the spice for at least 30 minutes beforehand. Serve the skewers straight off the grill with the yogurt dip alongside for dunking.