October 3, 2019

Harissa Marinated Grilled American Lamb Kabobs


Recipe by 

"Girl Carnivore"

Prep Time

-- min

Cook Time

-- min

Total Time

-- min



Harissa Lamb Kabobs plated with hummus dip


  • 2 pounds boneless leg of American Lamb or lamb roast, trimmed and cut into 1” cubes
  • 1/2 cup harissa in oil (or 4 tablespoons dry Harissa seasonings and 1/2 cup olive oil)
  • Salt and pepper
  • 2 fresh summer squash, washed, cut into 1/4-inch coins
  • 2 fresh zucchini, washed, cut into 1/4-inch coins
  • 1 large onion, cut into large 1-inch wedges
  • 1 red pepper, stemmed, seeded, cut into 1-inch pieces
  • 1 yellow pepper, stemmed,seeded, cut into 1-inch pieces
  • 1 green pepper, stemmed, seeded, cut into 1-inch pieces
  • 1 orange pepper, stemmed, seeded, cut into 1-inch pieces
  • Kabob skewers


Combine the lamb with the harissa; toss to coat. Season with salt and pepper; allow to marinate, covered, in refrigerator for 4 to 6 hours. 

Preheat grill and clean grill grate. 

On a clean work surface, arrange the squash, zucchini, onion, peppers, lamb and skewers. Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange kabobs over the hot grill; cook until lamb is done and vegetables have a bit of char and are tender, rotating as you cook. 

Carefully remove from the grill and arrange on a platter to serve. 

Serve with fresh grilled naan bread, fruits, olives and couscous salad, if desired.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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