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1
Melt the butter in a medium saucepan.
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2
Add the onion and cook over moderate heat, stirring occasionally, until golden brown, 8 to 10 minutes.
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3
Let cool.
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4
For each brochette, thread 1 date half, 1 piece of onion and 1 lamb cube onto a skewer, then repeat; finish the brochette with another date half.
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5
Repeat until all of the ingredients are used up.
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6
In a large glass baking dish, combine the olive oil with the cumin and harissa.
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7
Season the lamb brochettes with salt and pepper and add them to the dish, turning to coat them thoroughly with the marinade.
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8
Cover the brochettes with plastic wrap and refrigerate for at least 1 hour or overnight.
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9
In a large bowl, cover the bulgur generously with warm water and let soak until tender, about 20 minutes; drain very well.
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10
In another large bowl, whisk the orange and lemon juices with the olive oil and season with salt and pepper.
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11
Add the bulgur, tomatoes, cucumbers and mint and toss until thoroughly combined.
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12
Cover the tabbouleh and refrigerate for at least 1 hour.
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13
Light a grill or preheat a grill pan.
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14
Season the brochettes again and grill them over moderate heat for about 3 minutes per side, until the lamb is medium rare.
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15
Mound the tabbouleh on a large platter.
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16
Arrange the brochettes on top and serve.
