After traveling through Morocco, we believe that harissa and lamb were made for each other. This North African chile paste turns cubes of lamb into flavor-packed kabobs that deliver a perfect balance of heat, spice, and that distinctive lamb richness. Possibly one of our easiest recipes, we’ve been grilling it for years when we want a fast dinner that checks every box. Quick ✔️, easy ✔️, and loaded with flavor ✔️.
Most lamb kabob recipes play it safe with basic seasonings, but not us. Our harissa marinade creates layers of spicy complexity. The blend of chiles, garlic, and spices penetrates the meat, tenderizing it while adding that signature smoky-sweet heat. We pair these with mixed vegetable kabobs that cook perfectly alongside the lamb, creating a whole meal straight from the grill.
What Cut of Lamb to Use
We recommend using boneless leg of lamb or lamb shoulder roast. These cuts are easy to cube and have just enough marbling to stay juicy on the grill. Ask your butcher to trim and cube it for you if you’re short on time. We’ve also used packages of ‘lamb stew meat’, which are trimmings from the shoulder and leg.
Ingredients
- Boneless American lamb: Trimmed and cut into 1” cubes; look for leg or shoulder roast.
- Harissa paste or dry spice blend: Adds smoky heat. Use paste in oil, or mix dry seasoning with olive oil.
- Salt and pepper: To season and enhance flavor.
- Fresh vegetables: Zucchini, summer squash, onion, and a rainbow of bell peppers add sweetness and char.
- Skewers: Use metal or soak wooden skewers for 30 minutes prior to grilling to prevent burning.
Step-by-Step Instructions
1. Marinate the Lamb
- In a large bowl, toss the lamb cubes with harissa and a good pinch of salt and pepper.
- Cover and marinate in the fridge for 4 to 6 hours.
2. Prep the Grill and Skewers
- Preheat your grill to medium-high heat (about 400–425°F).
- Clean and oil your grates for a non-stick surface.
3. Assemble the Kabobs
- Thread the lamb and veggies onto skewers, alternating for even cooking and a colorful presentation.
4. Grill the Kabobs
- Grill the skewers over direct heat, rotating every few minutes, until the lamb reaches 130°F for medium-rare and the veggies are slightly charred and tender.
- Total cook time is about 10–14 minutes.
5. Rest and Serve
- Transfer kabobs to a platter and let rest for 5 minutes before serving. If you’re feeling fancy you could even garnish with a little fresh mint for a pop of flavor.
Girl Carnivore Expert Tips
- Harissa varies in spice level: Taste yours first and adjust quantity if needed. If you’re unsure, grab a mild version before going all in.
- Use a digital meat thermometer: Lamb is best at medium-rare to medium, between 130–140°F.
- Vegetables cook at different rates: Cut them uniformly and don’t go too small. Don’t be afraid to use the whole grill and move these to the cooler side while the lamb cooks.
What to Serve with Lamb Kabobs
- Grilled naan or flatbread with tzatziki sauce
- Couscous salad with tomatoes, herbs and lemon
- Charred lemon halves for squeezing
- Yogurt-based sauces like tzatziki or garlic sauce
- A small bowl of olives or pickled vegetables
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the grill or in a 300°F oven until warmed through.
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Wake up your tastebuds with our harissa-marinated lamb kabobs that pack bi,g bold flavor in every bite! Paired with some colorful grilled veggie skewers these avoid dry kabob syndrom and give you juicy flavor packed results every time!
Prevent your screen from going to sleep
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Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to
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Marinate, covered, in fridge for 4 to 6 hours.
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Preheat your grill and clean your grill grate.
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On a clean work surface, arrange the chopped vegetables, lamb, and skewers.
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Thread the skewers, filling four with lamb and four with the veggie.
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Arrange the kabobs over the hot grill and cook until lamb is cooked to 130 degrees F, and vegetables have a bit of char and are tender, rotating as you cook, about 7 to 12 minutes.
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Carefully remove from the grill and arrange on a platter to serve.
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Serve with fresh grilled naan, olives, and couscous salad, if desired.
Serving: 1g | Calories: 144kcal | Carbohydrates: 11g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 280mg | Potassium: 666mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1329IU | Vitamin C: 98mg | Calcium: 31mg | Iron: 2mg
FAQs
Lamb kabobs grill hot and fast, for only 10-12 minutes until they reach an internal temp of 130°F. Because we use shoulder and leg, we love to cook these with a little char on the outside and long enough to make the cubes of meat tender.
We love marinating our lamb meat for kabobs because it infuses every bite with extra flavor and helps to tenderize the tougher cuts before we throw them on the grill.
