Harissa Glazed Lamb Kebabs

Harissa Glazed Lamb Kebabs



Cedar Springs or Shepherd’s Pride lamb loins, cut into 1/2-inch pieces 4
Zucchinis, cut into 1/2-inch pieces – 2
Goldbar squash, cut into 1/2-inch pieces – 2
Red onions, cut into 1/2-inch pieces – 2
Mangos, cut into 3/4-inch pieces – 2
Bamboo skewers, soaked in water overnight – 36
Kalamata olives, pitted – 36
Cherry tomatoes – 36
Kosher salt and freshly ground black pepper to taste

Ingredients for Harissa Marinade

Ancho chili pods, stemmed, seeded and toasted – 12
Paprika – 6 tablespoons
Garlic, minced – 6 cloves
Zest of lemons – 4
Caraway, ground – 2 tablespoons
Coriander, ground – 2 teaspoons
Cinnamon, ground – 2 teaspoons
Cloves – 1/4 teaspoon
Lemon-infused extra virgin olive oil – 1/4 cup
Red pepper-infused extra virgin olive oil – 1/2 cup
Kosher salt and freshly ground black pepper to taste


For Harissa Marinade: Combine the chilis, paprika, garlic, lemon zest, caraway coriander, cinnamon and cloves in a food processor and puree until it forms a paste. Slowly drizzle in the lemon-infused olive oil. Adjust spiciness by drizzling in the red pepper-infused olive oil. Add salt and pepper as needed. Transfer to a bowl and reserve.


Combine lamb with the Harissa Marinade. Refrigerate overnight.


Remove lamb from marinade and discard marinade.


Thread lamb, zucchini, squash, red onion and mango pieces onto skewers. Finish the skewer by placing an olive and cherry tomato at the end. Grill over medium heat until desired doneness. Serve with a minted couscous salad. Enjoy Harissa Glazed Lamb Kebabs today!

Recipe and image provided by the American Lamb Board

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