Spice Kitchen - Asian

BBQ Harissa Lamb Kebabs

Easy

Featured Spices

Perfect for a long summer evening outdoors with friends. The heat of the Harissa mix combines perfectly with succulent lamb to deliver a taste sensation that your guests will love.

INGREDIENTS

150g Greek yoghurt
2 tbsp Harissa
4 cloves garlic, minced
Juice of half a lemon
2 tsp salt
500g minced lamb
1 tbsp Aleppo pepper
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tbsp ginger paste
1 onion, finely chopped
1 bunch mint chopped
Naan or flatbread to serve
1 tbsp fresh coriander, to serve

METHOD

Soak 12 large bamboo skewers in water for 30 minutes (unless using metal skewers).
Whisk the yoghurt with 1 tbsp harissa mix, 2 of the garlic cloves, lemon juice and 1 tsp salt. Cover and refrigerate for later.
Next, combine the lamb, Aleppo pepper, cumin, coriander, cinnamon, ginger, onion, 2 cloves of garlic, 1 tbsp harissa spice mix and the mint in a bowl. Add 1 tsp salt and knead the mixture together.
Working with wet hands, divide the meat into twelve portions and shape into a sausage. Carefully thread onto the bamboo or metal skewers.
Fire up your BBQ and when ready, cook the kebabs for 8-10 minutes, turning regularly.
If you don’t have a BBQ, don’t worry, simply place in an oven preheated to 220°c for 12-15 minutes.
Once cooked, let the kebabs rest for 5 minutes.
Serve on naan or flatbread and spoon the harissa yoghurt on top.