Campfire Harissa Lamb Kebabs
Tender cubes of lamb marinated in fiery harissa, garlic, and lemon, skewered and grilled over open flames. Served alongside cooling yogurt and warm flatbread, these kebabs deliver North African zest for adventurous eaters.
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.
Notes
Marinate lamb in a sealed bag or container in your cooler before heading out. For best results, use metal skewers or soak wooden ones ahead of time. Serve with yogurt to balance the heat.