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Harissa Marinated Grilled Lamb Kabobs
Author:
Kita Roberts
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.