Grilled Lamb Kabobs with Harissa Marinade

After traveling through Morocco, we believe that Harissa and Lamb have been made for each other. This North African Chile pasta transforms lamb cubes into Kabob rich in flavor that offer a perfect balance of heat, spices and that distinctive lamb wealth. Perhaps one of our easiest recipes, we grilled it for years when we want a quick dinner that controls each box. Quick ✔️, easy ✔️ and loaded with flavor ✔️.

Grilled lamb kabob with vegetables, served with pita bread and a bowl of yogurt sauce, arranged on a pan.

Most Lambab’s recipes play safely with basic condiments, but not us. Our marinade Harissa creates layers of spicy complexity. The mixture of chillies, garlic and spices penetrates the meat, keeping it by adding that signature smoky-sweet heat. We combine them with mixed vegetable Kabobs that cook perfectly next to the lamb, creating a whole meal directly from the grid.

Cruding sneaky lamb on parchment paper next to a red pepper, orange pepper, green pepper, red onion, yellow pumpkin, courgettes and a harissa jar on a dark surface.

What a cut of lamb to use

We advise you to use a boned lamb or roasted lamb shoulder leg. These cuts are easy to cube and have enough marblement to stay juicy on the grill. Ask your butcher to cut it and take care for you if you have little time. We also used “lamb meat” packages, which are finishes from the shoulder and leg.

Ingredients

Boneless American lamb: Finished and cut into 1 “cubes; look for roasted in the leg or shoulder.
Harissa pasta mixture or dry spices: Adds the smoky heat. Use the pasta in oil or mix the dry dressing with olive oil.
Salt and pepper: By season and improves the flavor.
Fresh vegetables: Zucchini, summer pumpkin, onion and a rainbow of peppers add sweetness and character.
Skewers: Use metal skewers or immerse in wood for 30 minutes before the grill to avoid combustion.

Detailed instructions

1. Marin the lamb

In a large bowl, throw the lamb cubes with Harissa and a good pinch of salt and pepper.
Cover and marinate in the fridge for 4-6 hours.

2. Prepare the grill and skewers

Preheat your grid over medium-high heat (about 400-425 ° F).
Clean and oil the grids for a non -stick surface.

3. Assembling the Kabobs

Filter the lamb and vegetables on skewers, also alternating to cook and a colorful presentation.

4. Grill the Kabobs

Grill the skewers over direct focus, rotating every few minutes, until the lamb reaches 130 ° F for medium-rod and the vegetables are slightly charred and tender.
The total cooking time is about 10-14 minutes.

5. Rest and serve

Transfer the Kabob to a plate and let it rest for 5 minutes before serving. If you feel fantasy, you could even garnish with a little fresh mint for a touch of flavor.

A dating plastic bag filled with marinated lamb in a Harissa, placed on a dark testurized surface.

Tray with metal skewers with pieces of marinated lamb and chopped vegetables, including peppers and onions, arranged on a dark surface.

Suggestions for carnivorous experts as a girl

Harissa varies in terms of spices: Taste yours and regulates the quantity if necessary. If you are not sure, take a delicate version before going all in.
Use a digital meat thermometer: The lamb is the best from medium to medium to medium, between 130-140 ° F.
The vegetables cooked at different speeds: Cut them evenly and not go too small. Don’t be afraid to use the entire grill and move them to the cooler side while the lamb cooks.

Skewers on a grid with assorted vegetables and marinated lamb, all cooking on open grates inside a barbecue grid.

What to serve with Lamb Kabobs

Grilled naan or focaccia with tzatziki sauce
Couscous salad with tomatoes, herbs and lemon
Half of the charred lemon to squeeze
Yogurt -based sauces such as tzatziki or garlic sauce
A small bowl of olives or vegetables in brine

Archiving and heating

Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days.
Gently heat on the grid or in an oven at 300 ° F until he warmed up.

The grilled meat skewers with vegetables are served on a tray with pita bread and a bowl of tzatziki sauce.

Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐

Wake up your taste buds with our lamb Kabobs marinated by Harissa that enclose the Bi flavor, Guto in every bite! Combined with some colorful grilled vegetable skewers, these avoid the dry Kabob syndrom and give you a juicy flavor every time!

Cooking methodsPrevent the screen from going to sleep

Add the lamb with the Harissa and throw to cover. Season with salt and pepper and leave
Marinate, covered, in the refrigerator for 4-6 hours.
Preheat your grill and clean the grill.
On a clean work surface, arrange the chopped vegetables, the lamb and the skewers.
Filter the skewers, filling four with lamb and four with vegetables.
Arrange the Kabobs on the hot grill and cook until the lamb is cooked at 130 degrees F and the vegetables have a little coal and are tender, rotating while cooking, about 7-12 minutes.
Take care carefully and place on a plate to serve.
Serve with fresh grid, olives and couscous salad, if desired.

Faq

How long is the lamb Kabob grilles?

Lamb Kabobs Grill Hot and Fast, for only 10-12 minutes until we reach an internal temperature of 130 ° F. Since we use the shoulder and leg, we love to cook them with a little coal outside and long enough to make the cubes of meat tender.

Should you marinate the lamb before grilling?

We love marinating our lamb for the Kabobs because it gives each bite with extra flavor and helps keep the toughest cuts before throwing them on the grill.