Grilled Lamb Kabobs with Harissa Marinade

Grilled lamb skewers rest on a tray with pita bread, grilled vegetables, and a bowl of creamy dipping sauce garnished with herbs.

5 from 1 vote

Grilled Lamb Kabobs with Harissa Marinade

Wake up your tastebuds with our harissa-marinated lamb kabobs that pack big, bold flavor in every bite! Paired with some colorful grilled veggie skewers these avoid dry kabob syndrom and give you juicy flavor packed results every time!

Prep Time10

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 144kcal

Author: Kita Roberts

Equipment

Great Credentials 12-Inch Long Stainless Steel Skewers, Barbecue Skewers, BBQ Skewers, Shish Kebab Kabob Skewers, Ring-Tip Handle, 1-Dozen (12)

Ingredients

2 lbs boneless leg of American lamb or lamb roast trimmed and cut into 1” cubes
½ cup Harissa or substitute 4 tbs of dry Harissa seasonings and ½ cup olive oil
Salt and pepper
2 Summer squash washed and cut into ¼” slices
2 Zucchini washed and cut into ¼” slices
1 Red 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

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, filling four with lamb and four with the veggie.
Arrange the kabobs over the hot grill and cook until lamb is cooked to 130 degrees F, and vegetables have a bit of char and are tender, rotating as you cook, about 7 to 12 minutes.
Carefully remove from the grill and arrange on a platter to serve.
Serve with fresh grilled naan, olives, and couscous salad, if desired.

Nutrition