Harissa Lamb skewers
These Harissa Lamb skewers are really easy to prepare and quick to cook – so they are ideal for summer BBQ parties or laid-back midweek suppers. Serve them tucked into flatbreads with a crispy salad or with grilled/barbecued veggie of your choice.
Ingredients
Method
- Put the diced lamb into a mixing bowl. Add the harissa, tomato purée, red wine vinegar, lemon zest & juice and some black pepper – don’t add salt yet. Mix together making sure that all lamb pieces are well coated. Marinate for at least an hour in the fridge, preferably overnight.
- If you’re using wooden skewers, soak them in water for at least 30 minutes.
- Cut the red pepper into 3cm pieces.
- Take the lamb out of the fridge and add the pepper pieces. Mix well. Season with salt.
- Thread the meat & pepper pieces, alternating, onto the skewers (metal or the pre-soaked wooden ones).
- Heat a grill, barbecue or griddle pan.
- Cook the lamb skewers for approx. 10 mins, turning regularly, until cooked to your liking.
- Serve warm.