Name: Harissa Lamb skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 300g diced lamb shoulder; 1 red bell pepper; 1 Tbsp harissa paste; 1 tsp tomato purée; 1 Tbsp red wine vinegar; Zest and juice of ½ lemon; Salt and pepper

Harissa Lamb skewers

21 Aug 2018

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

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

300g diced lamb shoulder
1 red bell pepper
1 Tbsp harissa paste
1 tsp tomato purée
1 Tbsp red wine vinegar
Zest and juice of ½ lemon
Salt and pepper

Instructions

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.