Harissa lamb & pepper kebabs

Harissa lamb & pepper kebabs

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(7 ratings)

Prep: 15 mins Cook: 8 mins - 10 mins

Easy

Serves 4
Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Nutrition and extra info

Nutrition: per serving

  • kcal351
  • fat11g
  • saturates3g
  • carbs41g
  • sugars8g
  • fibre2g
  • protein25g
  • salt0.26g
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Ingredients

  • 2 tbsp harissa paste
  • 400g lamb steak, trimmed of any fat and chopped into chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 red peppers, chopped into large chunks
  • 2 red onions, each cut into 8 wedges through the root so the wedges don't fall apart
  • 250g couscous, flavoured or plain
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • PLUS 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

  2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

  3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

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Comments (6)

alicewrigley's picture
5

Delicious!

kategoudy's picture
5

This was a really tasty recipe that was very easy and I will definitely make it again - perfect for a quick meal and also impresses with flavour.
I didn't marinate in the morning and it worked fine but I'm sure that would add to the flavour. I also used a harissa and rose rub instead of the paste which worked really well mixed with the oil.
Baked on swewers as suggested which looked great on top of the cous-cous. Winner!

Frantic Flapjack's picture
4

Marinated the lamb the night before. I also did a veggie version using halloumi cheese in place of the lamb. Did as stalbot did and put it on a baking tray and under the grill. Really good and very tasty. Also added chopped parsley and stirred in a spoonful of mint sauce into the couscous.

dearle's picture
4

I agree with stalbot, marinate in the morning.

Done this a couple of times now and we really enjoy it

smcgettigan's picture
4

Also marinate the lamb, pepper and onions in the morning before you go to work and then cook it when you come home.

smcgettigan's picture
4

This is really nice. I didn't bother with the skewers, just shoved the lamb, onion and peppers on a baking tray and grilled them. I added a sprinkling on morrocan spice mix to the cous cous and a few chopped dried apricots and served the whole lot with 0% fat yoghurt with a spoonfull of Harissa and some chopped fresh mint stirred in. It was great!!

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