Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside. Soak the wooden skewers in water.
For the Harissa Yogurt Dip: Combine al ingredients in a small bowl. Season with 1/2 teaspoon salt and pepper to taste. Chill until ready to serve.
For the Tuna Chickpea Kofta: Place the drained tuna and chickpeas in the bowl of a food processor. Pulse to combine. Then add the egg, yogurt, onion, mint, garlic, lemon zest and spices. Season with 1 teaspoon of salt and 1/4 teaspoon black pepper. Puree into a thick paste.
Using a 1 1/2 tablespoon cookie scoop, portion the tuna filling into three balls in a row, touching each other. Gently slide a wooden skewer through all three balls. Use your fingers to seal the seam around the skewers. Repeat.
Bake the kofta in the oven for 15 minutes, flipping once at the 8 minute mark. Allow the kofta to cool on the baking sheet at least 5 minutes before picking up. Garnish with smoked paprika, if desired. Serve warm with dipping sauce!