Set a grill grate over a steady bed of coals and cook these Campfire Harissa Lamb Kebabs hot and close to the heat, turning the skewers with tongs instead of chasing loose pieces across the grate. Skewers make smart use of limited fire space, and you can warm flatbread along the edge while the lamb browns.
Marinate while you’re pitching camp and letting the fire burn down—harissa brings smoky chile depth, garlic adds bite, and lemon keeps the flavor bright against rich lamb. Once the kebabs hit the grate, you’ll get quick char on the corners and a juicy center, with drippings sizzling into the coals and perfuming the whole site.
Pack a simple yogurt sauce in a lidded container for an easy, cooler side that balances the spice and doubles as a dip for bread. For cleanup, keep it low-fuss: a foil-lined tray for the cooked skewers, one bowl for sauce, and a quick wipe-down on the skewers before they go back in the kit.
Campfire Harissa Lamb Kebabs
Equipment
- Grill grate
- Metal or soaked wooden skewers
- Tongs
- Bowl
- Knife
- Cutting board
Ingredients
- 1.25 lb boneless lamb leg or shoulder cut into 1.5-inch cubes
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup plain Greek yogurt to serve
- 4 flatbreads to serve
Instructions
- In a bowl, mix harissa paste, olive oil, garlic, lemon zest, lemon juice, cumin, salt, and pepper.
- Add lamb cubes to the marinade, tossing to coat. Cover and marinate 1 hour (or up to 8 hours, chilled, for make-ahead).
- Thread lamb pieces onto skewers.
- Grill kebabs over medium-hot campfire coals, turning every 2-3 minutes, until lamb is nicely charred outside and just cooked through, about 10-12 minutes.
- Serve hot with yogurt and flatbread.