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Grilled Harissa Lamb Skewers

Name: Grilled Harissa Lamb Skewers
Prep time: 42 min
Total time: 3 h 12 min
Cuisine: North African
Ingredients: lamb shoulder roast — 907 g; extra-virgin olive oil — 54 g; tomato paste — 44 g; garlic — 12 g; smoked paprika — 30 g; cumin — 15 g; coriander — 4 g; cayenne pepper — 5 g; lemon juice — 59 g; salt — 7 g; black pepper — 3 g; red onion — 110 g; red bell peppers — 200 g

Grilled Harissa Lamb Skewers reads umami 6.9, richness 6.3 and citrus 5.2 on Palate's 0–10 flavor X-ray — a North African main, about 3 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.5 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 6.7 / 10
Bitter & Earthy — 4.1 / 10
Rich & Fat — 6.6 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 6.9 · Richness 6.3 · Citrus 5.2 · Sourness 5.1 · Salinity 3.9 · Allium 3.5 · Smoke 3.4 · Heat 3.2 · Sweetness 3.1 · Earthy 2.7 · Warm Spice 2.5 · Herbaceous 2.4 · Fruity 2.3 · Bitterness 1.8 · Funk & Ferment 1.2 · Nutty 1.1 · Floral 1.0

What's in it (13)

lamb shoulder roast — 907 g
extra-virgin olive oil — 54 g
tomato paste — 44 g
garlic — 12 g
smoked paprika — 30 g
cumin — 15 g
coriander — 4 g
cayenne pepper — 5 g
lemon juice — 59 g
salt — 7 g
black pepper — 3 g
red onion — 110 g
red bell peppers — 200 g

Time & effort: about 3 hr 12 min (42 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 186.1 kcal, 15 g protein, 12.2 g fat, 3.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a large bowl, whisk together 3 tablespoons of the olive oil, the tomato paste, garlic, smoked paprika, cumin, coriander, cayenne, lemon juice, salt, and black pepper until smooth and deep red-brown — this is your harissa marinade. Spoon 3 tablespoons of it into a small bowl, cover, and set aside for basting later.
Add the lamb cubes to the remaining marinade in the bowl and toss until every piece is coated. Cover and refrigerate at least 2 hours, up to overnight, for the flavor to penetrate.
About 30 minutes before you plan to grill, pull the lamb out of the refrigerator to take the chill off, and if using wooden skewers, soak them in water for 30 minutes so they don't scorch on the grill.
Thread the lamb, red onion, and bell pepper pieces onto the skewers, alternating so no two pieces of lamb touch — this lets the meat sear on all sides instead of steaming.
Heat a gas or charcoal grill to high, 450-500F, and brush the grates with the remaining tablespoon of olive oil.
Lay the skewers on the grill and cook, turning every 2-3 minutes, until deeply charred and well marked on all sides, 8-9 minutes total.
During the last 2 minutes, brush the skewers with the reserved marinade and continue grilling until the lamb reaches 130-135F for medium-rare or 145F for medium.
Transfer the skewers to a platter, tent loosely with foil, and let rest 5 minutes before serving so the juices redistribute.

Dishes with a similar flavor shape

Sheet-Pan Steak Fajita Nachos Bake — Tex-Mex
Beef Barbacoa Stew — Mexican
Birria-Style Braised Beef Tacos with Consommé — Mexican
Quesabirria Tacos with Consommé Dip — Mexican
Lamb Shawarma Flatbreads — Middle Eastern

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.