Step 1

In a large resealable plastic bag, combine the cilantro, paprika, salt, cumin, garlic, lime juice, and olive oil. Add the lamb and shake to coat. Press the air out of the bag, seal, and toss in the refrigerator to marinate for at least 4 hours or preferably overnight.

Step 2

If using wooden skewers, soak them in water at least 1 hour before grilling.

Step 3

Bring a small saucepan of water to a boil over high heat. Add the chiles, remove the pan from the heat, and let stand until the chiles are soft, about 20 minutes.

Step 4

Transfer the drained chiles to a blender or food processor. Add the roasted red pepper, sofregit, olive oil, lime juice, and cumin and season generously with salt. Pulse until the mixture is smooth and very thick.

Step 5

In a medium bowl, stir together the yogurt, mint, and a generous pinch salt. Add the cucumber and toss to coat. Use immediately or chill for up to 3 hours.

Step 6

Place a grill pan over medium heat or prepare a charcoal or gas grill for direct grilling over medium heat.

Step 7

Remove the lamb from the marinade and thread 4 to 5 pieces on each skewer. Grill the skewers, turning once, until the meat is charred in spots and the desired degree of doneness, about 8 minutes for medium-rare.

Step 8

Divvy the cucumber yogurt salad among plates and top with the skewers. Drizzle the pepper sauce over the skewers and salad and pass any extra pepper sauce on the side.