Instructions
Soak bamboo skewers in water for at least 1 hour. Prepare a charcoal grill with a chimney starter (or preheat a gas grill to high), oil the grates, and let it heat for 5 minutes.
Place ground lamb in a large bowl and break apart into an even layer. Scatter garlic (finely minced), shallot (small, finely minced), cilantro (leaves and fine stems, finely chopped), coarse salt, ground cumin, ground coriander, and black pepper over the lamb. Toss with your hands to combine evenly.
Divide the lamb into 8 equal portions. Form each portion into a long log around a skewer, compressing so it adheres.
Whisk together plain Greek yogurt, red hot sauce, and the juice of lemon to make the harissa yogurt. Season with additional salt if needed.
Grill the kebabs until lightly charred, about 3-5 minutes. Flip and cook another 3 minutes.
Serve in pita bread with shredded iceberg lettuce and a drizzle of the harissa yogurt.