Lamb Kabobs with harissa features a North African hot chili pepper paste. The main ingredients of harissa are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic. Most often, harissa can be found in any supermarket where Middle Eastern foods can be found. There’s a great tip for camp or outside cooking too, in the video, Chef Ben improvises a flat top grill outside, which ensures that none of the meat can fall off the kebobs.
See our “Lamb Kabobs, Şiş Kebap, Shaslik, or Souvlaki– or Meat on a Stick” recipe for more information on history, preparation, and marinade options. Also watch Chef Ben Spangler’s video at the end of recipe for the technique he uses to make the watermelon salad.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Shepherd Song Farm lamb kabob meat (1 lb)
4 oz watermelon
5 butter lettuce leafs
1 Tablespoon red onion sliced thin
1 sprig each of parsley, mint, and cilantro
2 Tablespoons harissa paste
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
2 Tablespoons yogurt
1 teaspoon salt and pepper
- Remove white pith of watermelon and slice thin. Cut into long rectangles (refer to video).
- Cut tomatoes into small wedges.
- Roll herbs into a small bundle and chiffonade or cut into long, thin strips.
Grill and Serve
- Skewer lamb
- Season lamb with salt and pepper, and spread harissa paste on each piece.
- Grill on high heat to medium rare.
- Plate watermelon on plate first, season with salt and pepper
- Drizzle with oil.
- Add tomato, onion with butter lettuce.
- Place meat onto salad.
- Garnish with herbs, drizzle with oil and balsamic vinegar.
- Place several dots of yogurt on the plate for dipping.