Marinated in spicy red pepper harissa, these grilled lamb kabobs are perfect for a backyard feast or so easy you could even jazz up a weeknight meal!
Bring some classic Moroccan flavors to your summer grilling this year with these simple but delicious lamb kabobs.
- Boneless leg of American lamb or lamb roast
- Harissa in oil
- Salt & pepper
- Summer squash
- Red pepper
- Yellow pepper
- Green pepper
- Orange pepper
- Kabob skewers
Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to marinate, covered, in fridge for 4 to 6 hours.
Preheat your grill and clean your grill grate. On a clean work surface, arrange the chopped vegetables, lamb, and skewers.
Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange the kabobs over the hot grill and cook until lamb is done.
Carefully remove from the grill and arrange on a platter to serve. Serve with fresh grilled naan bread, fruits, olives, and couscous salad, if desired.
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