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Spicy Harissa Lamb Shish Kebab with Extra Harissa Sauce
Created by: Howcan Team
Ingredients
- 1.5 lbs of lamb, cut into 1-inch cubes
- 1/4 cup of harissa paste
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Extra harissa sauce for serving
Instructions
- In a large bowl, mix 1/4 cup of harissa paste, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add the cubed lamb to the bowl and toss to coat the meat evenly. Cover and refrigerate for at least 1 hour to marinate.
- Preheat the grill to medium-high heat. Thread the marinated lamb, red bell pepper, and red onion onto skewers, alternating between the ingredients.
- Grill the kebabs for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are charred and tender.
- Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Drizzle extra harissa sauce over the kebabs before serving for an added kick of heat. Enjoy!
The Spicy Harissa Lamb Shish Kebab with extra harissa sauce is a tantalizing dish that originated in North Africa, particularly in Tunisia and Morocco. This flavorful kebab is a testament to the rich culinary heritage of the region, where the use of harissa, a fiery chili paste, is a staple in many dishes. The succulent lamb is marinated in a blend of harissa, garlic, and aromatic spices, then skewered and grilled to perfection. The extra harissa sauce adds an additional kick, elevating the dish to new heights of spiciness and flavor. In recent years, this dish has gained popularity in Mediterranean and Middle Eastern restaurants, where talented chefs put their own unique spin on the classic recipe. The best version of this dish can often be found in authentic North African eateries, where the chefs have mastered the art of balancing the heat of the harissa with the tenderness of the lamb. To make this dish at home, it's crucial to use high-quality harissa to achieve the perfect level of spiciness and depth of flavor. Additionally, grilling the lamb to just the right level of char and tenderness is essential for an authentic experience. For those looking for a famous alternative method, some chefs recommend slow-cooking the lamb in a rich harissa-infused stew before skewering and grilling it for a unique twist on the traditional recipe.
45 min
4
400 calories
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