Harissa Roasted Spring Lamb Kebabs with Mint Yogurt
Succulent lamb leg chunks marinated in fiery harissa and warm spices, then roasted to perfection on skewers with tender spring vegetables. Served with a cooling mint yogurt sauce, these kebabs bring the vibrant flavors of Middle Eastern cuisine to your table.
Ingredients
- 600g boneless lamb leg, cut into 3cm cubes
- 3 tablespoons harissa paste
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 lemon, juiced and zested
- 1 large red onion, cut into wedges
- 2 medium courgettes, sliced into 2cm rounds
- 200g cherry tomatoes
- 200g Greek yogurt
- 2 tablespoons fresh mint, finely chopped
- 1 small cucumber, grated and squeezed dry
- Salt and black pepper to taste
- Fresh flat-leaf parsley for garnish
Instructions
In a large bowl, combine harissa paste, 2 tablespoons olive oil, minced garlic, cumin, coriander, smoked paprika, lemon juice, and zest. Season with salt and pepper.
Add lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
Preheat your oven to 220°C (200°C fan). If using wooden skewers, soak them in water for 20 minutes.
Thread marinated lamb onto skewers, alternating with red onion wedges and courgette rounds. Place cherry tomatoes on separate smaller skewers.
Arrange kebabs on a lined baking tray and drizzle with remaining olive oil. Roast for 20-25 minutes, turning halfway through, until lamb reaches an internal temperature of 63°C for medium or 71°C for well done.
While kebabs roast, prepare the mint yogurt by combining Greek yogurt, chopped mint, grated cucumber, a squeeze of lemon juice, and a pinch of salt.
Rest the kebabs for 3 minutes before serving. Garnish with fresh parsley and serve alongside the cooling mint yogurt sauce.
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