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.