Harissa Marinated Grilled Lamb Kabobs | Kita Roberts GirlCarnivore.com
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Harissa Marinated Grilled Lamb Kabobs

Ingredients

  • 2 lbs boneless leg of American lamb or lamb roast trimmed and cut into 1” cubes
  • ½ cup Harissa in oil or substitute 4 tbs of dry Harissa seasonings and ½ cup olive oil
  • Salt and pepper
  • 2 fresh summer squash washed and cut into ¼” coins
  • 2 fresh Zucchini washed and cut into ¼” coins
  • 1 large Onion cut into large 1” wedges
  • 1 red pepper stemmed seeded and cut into 1” pieces
  • 1 yellow pepper stemmed seeded and cut into 1” pieces
  • 1 green pepper stemmed seeded and cut into 1” pieces
  • 1 orange pepper stemmed seeded and cut into 1” pieces
  • Kabob skewers

Instructions

  • 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 and vegetables have a bit of
  • char and are tender, rotating as you cook.
  • 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.