Spicy Moroccan Lamb Kebabs with Harissa
20m PREP
15m COOK
4 SERVINGS
400 CAL/SERV
Overview
Savory and aromatic lamb kebabs marinated in spices, served with a fiery harissa sauce for an authentic Moroccan dining experience.
Macronutrients per serving
60
grams
Protein
25.0g 42%
Fat
30.0g 50%
Carbs
5.0g 8%
Rich in nutrients
Iron
20% DV
Supports oxygen transport in the blood
Vitamin B12
50% DV
Supports nerve function and blood formation
Zinc
25% DV
Important for immune function
Vitamin A
15% DV
Essential for vision and immune health
Omega-3
5% DV
Supports heart health
Ingredients
Main Ingredients
- 1 pound lamb shoulder cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2 cloves garlic minced
Harissa Sauce
- 3 tablespoons harissa paste
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon honey
Instructions
- 1 In a large bowl, combine olive oil, ground cumin, ground coriander, paprika, cayenne pepper, salt, black pepper, and minced garlic.
- 2 Add the lamb cubes to the bowl and toss to coat evenly with the spice mixture. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- 3 Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 4 Thread the marinated lamb cubes onto skewers, leaving a little space between each piece.
- 5 In a small bowl, mix together the harissa paste, lemon juice, olive oil, and honey to make the harissa sauce.
- 6 Grill the kebabs for 10-12 minutes, turning occasionally, until the lamb is cooked through and charred on the edges.
- 7 Serve the lamb kebabs hot with the harissa sauce on the side or drizzled over the top.