2 Boneless leg of American lamb or lamb roast, trimmed & cut into 1in cubes
0.50 cup Harissa in oil (sub 4tbps of dry Harissa seasonings & 1/2 cups olive oil)
Salt & pepper, to taste
2 Fresh summer squash, washed & cut into 1/4in coins
2 Fresh zucchini, washed & cut into 1/4in coins
1 Onion, cut into large 1in wedges
1 Red peppers, stemmed, seeded & cut into 1in pieces
1 Yellow peppers, stemmed, seeded & cut into 1in pieces
1 Green peppers, stemmed, seeded & cut into 1in pieces
1 Orange peppers, stemmed, seeded & cut into 1in pieces
Kebob skewers
1Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to marinate, covered, in fridge for 4 to 6 hours.
2Preheat your grill and clean your grill grate.
3On a clean work surface, arrange the chopped vegetables, lamb, and skewers. Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange the kabobs over the hot grill and cook until lamb is done and vegetables have a bit of char and are tender, rotating as you cook.
4Carefully remove from the grill and arrange on a platter to serve.
5Serve with fresh grilled naan bread, fruits, olives, and couscous salad, if desired.
Ingredients
2 Boneless leg of American lamb or lamb roast, trimmed & cut into 1in cubes
0.50 cup Harissa in oil (sub 4tbps of dry Harissa seasonings & 1/2 cups olive oil)
Salt & pepper, to taste
2 Fresh summer squash, washed & cut into 1/4in coins
2 Fresh zucchini, washed & cut into 1/4in coins
1 Onion, cut into large 1in wedges
1 Red peppers, stemmed, seeded & cut into 1in pieces
1 Yellow peppers, stemmed, seeded & cut into 1in pieces
1 Green peppers, stemmed, seeded & cut into 1in pieces
1 Orange peppers, stemmed, seeded & cut into 1in pieces
Kebob skewers
Directions
1Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to marinate, covered, in fridge for 4 to 6 hours.
2Preheat your grill and clean your grill grate.
3On a clean work surface, arrange the chopped vegetables, lamb, and skewers. Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange the kabobs over the hot grill and cook until lamb is done and vegetables have a bit of char and are tender, rotating as you cook.
4Carefully remove from the grill and arrange on a platter to serve.
5Serve with fresh grilled naan bread, fruits, olives, and couscous salad, if desired.
Harissa Marinated Grilled American Lamb Kabobs