Harissa-Spiced Lamb Kebabs bring together the rich flavors of lamb with the bold, aromatic kick of North African harissa paste. The heat, smokiness, and complexity of harissa infuse the lamb, making these kebabs absolutely mouthwatering. Here’s a recipe to make these delicious kebabs:
Ingredients:
- Ground lamb: 500g (or finely minced lamb)
- Harissa paste: 2 tablespoons (adjust for spice preference)
- Garlic: 2 cloves, minced
- Onion: 1 small, finely chopped or grated
- Coriander powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Paprika: 1 teaspoon (for a smoky flavor)
- Fresh mint: 2 tablespoons, chopped (optional but adds freshness)
- Fresh parsley: 2 tablespoons, chopped
- Salt and pepper: to taste
- Lemon zest: 1 teaspoon
- Olive oil: 1 tablespoon (for binding the mixture)
- Wooden skewers: soaked in water for at least 30 minutes, or metal skewers
For the Harissa Marinade (Optional):
- Harissa paste: 1 tablespoon
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Garlic: 1 clove, minced
- Honey or sugar: 1 teaspoon (to balance heat)
Instructions:
- Prepare the lamb mixture:
- In a large mixing bowl, combine the ground lamb with the harissa paste, minced garlic, onion, coriander powder, cumin powder, paprika, lemon zest, fresh mint, parsley, salt, and pepper. Add the olive oil to help bind the mixture together.
- Use your hands to mix everything thoroughly until well combined. It should be firm and slightly sticky.
- Form the kebabs:
- Divide the mixture into equal portions (about 6-8 pieces depending on desired kebab size). Wet your hands lightly and shape each portion into long kebabs around the skewers, pressing gently to ensure they hold their shape during cooking.
- Optional marinade step:
- If you want to intensify the flavor, mix the harissa paste, olive oil, lemon juice, garlic, and a little honey or sugar in a small bowl. Brush the kebabs with this marinade and let them rest for 20–30 minutes.
- Grill the kebabs:
- Preheat your grill or barbecue to medium-high heat. You can also cook the kebabs on a stovetop griddle pan.
- Grill the kebabs for 3–4 minutes per side, rotating until they’re nicely charred on the outside and cooked to your desired doneness. Lamb kebabs are usually best when cooked medium, but adjust the grilling time for your preference.
- Serve:
- Once cooked, remove the kebabs from the skewers and arrange them on a serving plate.
- Garnish with extra chopped parsley, mint, and a squeeze of lemon juice for a fresh finish.
Serving Suggestions:
Serve your Harissa-Spiced Lamb Kebabs with a side of couscous, pita bread, a fresh cucumber salad, or even a tangy yogurt dip (like tzatziki or a simple garlic yogurt).
Enjoy the bold flavors and spicy heat of these delicious kebabs!
