Lamb Kabobs with Harissa

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. Make sure to watch Chef Ben Spangler’s video at the end of recipe for the technique he uses to make the watermelon salad.

Lamb kabob cooking on the flattop grill.
lamb kabob on the cast iron flat top. Photo by Ben Spangler.

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.

Chef Ben Spangler.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.


A picture with text that says "get cooking order the meat from this recipe" including a link to buy the lamb or goat meat used for the recipe.


More Lamb Skewers and Kabobs

Grilled Lamb Heart Skewers or Anticuchos Peruanos

Iranian Kebab Koobideh

Simple Lamb Kabobs

lamb kabob on grill
Print Recipe
5 from 1 vote

Lamb Kabobs with Harissa

Simple lamb kabobs with spicy harissa paste. Great for grilling season.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 4 servings
Calories: 213kcal
Cost: 20


  • Kabob skewers as needed
  • 1 Grill


  • 1 lb Lamb kabob or stew meat
  • 4 oz watermelon
  • 5 butter lettuce leafs
  • 1 Tablespoon red onion sliced thin
  • 1 sprig each of parsley mint, and cilantro
  • 1 to mato
  • 2 Tablespoons harissa paste
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons yogurt
  • 1 teaspoon salt and pepper


Watermelon-Tomato Salad

  • 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.



Either lamb or goat meat can be used for this recipe. 


Serving: 4oz | Calories: 213kcal | Carbohydrates: 6g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 763mg | Potassium: 475mg | Fiber: 1g | Sugar: 5g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg