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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g 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

Method
 

  1. 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.
  2. If you’re using wooden skewers, soak them in water for at least 30 minutes.
  3. Cut the red pepper into 3cm pieces.
  4. Take the lamb out of the fridge and add the pepper pieces. Mix well. Season with salt.
  5. Thread the meat & pepper pieces, alternating, onto the skewers (metal or the pre-soaked wooden ones).
  6. Heat a grill, barbecue or griddle pan.
  7. Cook the lamb skewers for approx. 10 mins, turning regularly, until cooked to your liking.
  8. Serve warm.