How to Prepare Tasty Harissa-spiced Lamb Kebab

Harissa-spiced Lamb Kebab. Perfect For Wings, Grilled Veggies & Hummus. Harissa-spiced Lamb Kebab This is a lovely Middle-eastern recipe from Sabrina Ghayour. In a medium size bowl or glass measuring cup combine the yogurt, lemon juice, olive oil, dill, oregano, garlic, harissa and pinch of salt and pepper.

Place a large oven tray at the bottom of the oven and place the. Harissa-spiced lamb eggplant and m'hamsa couscous. The main components of this dish can also be made as a kebab with other more affordable cuts of lamb such as leg or shoulder. You can have Harissa-spiced Lamb Kebab using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Harissa-spiced Lamb Kebab

1. You need 500 g of lamb mince.
2. Prepare 1 of large onion or 3 banana shallots, chopped.
3. Prepare 2 tsp of turmeric.
4. It's 1-2 tsp of cumin seeds or ground cumin.
5. You need 1 tsp of ground coriander.
6. You need 1 tsp of cinnamon.
7. It's of lemon juice.
8. You need of For the yogurt sauce:.
9. It's 200 g of thick yogurt.
10. It's 2 tbsp of olive oil.
11. You need 1 tsp of lemon juice.
12. You need 1/2 tsp of ground coriander.
13. Prepare 1/2 tsp of salt.
14. You need of black pepper.
15. It's of For the harissa sauce:.
16. Prepare 2 tsp of rose harissa.
17. You need 2 tbsp of olive oil.
18. Prepare of Tomatoes, rocket and fresh basil, to serve.

Or venture to the Middle East with our barbecued harissa-spiced lamb meatball kebabs. Serve these succulent skewers with flatbreads, tahini sauce, lemon and veg matchsticks, then scatter over some herbs and chilli flakes. Combining fruit and veg with barbecued meat chunks on your kebabs adds flavour to the meat and keeps it tender. Continuing on with our epicurean delights, we sampled the Harissa spiced burger, follow by a scrumptious bowl of Short Rib Beef Bourguignon.

Harissa-spiced Lamb Kebab instructions

1. Heat a little oil in a frying pan and add the lamb, fry, breaking the meat with a wooden spoon. When the meat is half browned, add the chopped onion and continue to fry until the lamb and the onion are browned..
2. Add the turmeric, cumin, coriander and cinnamon to the pan and stir in, lower the heat. Mix a tablespoon of lemon juice with a little water and add to the pan, add salt and black pepper and leave it to simmer and absorb the liquid while you prepare the salsa and sauces..
3. Mix the ingredients for the yogurt sauce in a small bowl. Mix the rose harissa with the olive oil in an even smaller bowl..
4. Prepare the salsa and dress it with some lemon juice and salt. Warm three or four soft tortillas..
5. Taste the lamb and add lemon juice, salt and pepper if needed. Turn up the heat and make sure all the liquid is absorbed and the lamb is deep brown and tender. Transfer to a warm bowl. Cut the warmed tortillas into quarters..
6. Set all the bowls on the table. Spoon some lamb onto a tortilla quarter, top with harissa, yogurt and salad, and roll to eat..

Accompanying this dish was the most luscious and fluffy couscous. This would be gracing the next two targines; The Couscous Royal, with beef, chicken, lamb kebab, merguez & beef meatball. Traditionally, Harissa is used on kebabs, salads, vegetables, cooked meats like lamb, beef and chicken, and in stews, soups, couscous, and chickpeas. Try it as a replacement for condiments like mustard if you like your sandwiches hot. It's a perfect dish for a hearty Sunday lunch.