Harissa Spiced Lamb Kebabs
So this ground lamb kebab for me is kind of like the gateway kebab. It’s just ground meat, add enough salt, add the spices, and grill it up, because it’s so simple this is the one I probably make the most. Serve with a pita, a yogurt sauce, and some fresh veg and you have a killer meal.
Ingredients
454 g (1 lb) Ground Lamb (20% Fat)
7 g Salt (1.5% by weight of meat))
1/8 Red Onion, grated or very finely minced
5 g (~2 tsp) Ground Cumin
2 g (~1 tsp) Red Pepper Flake
30 g Harissa Paste
Cooking spray (for grilling)
Instructions
Finely chop or grate the onion.
Set a large mixing bowl over a scale. Add the ground lamb, salt, red onion, cumin, red pepper flake, and harissa paste. Mix together with your hands until all the ingredients are cohesive. Keep mixing until the meat is kind of pasty and sticks to the bowl. (optional) Cover and store in the fridge until ready to form.
Get out a baking sheet, a small cup of water, and metal or wooden skewers. Dip your hands in water to prevent sticking and wrap the meat mixture around the skewer. Make sure to not use too much meat or it could fall off the skewer while cooking. Place finished skewers on a baking sheet and lightly smooth out into a rectangle shape. Place the kebabs in the fridge uncovered to firm up for up to 24 hours.
Preheat the grill to high. Lightly spray cooled kebabs and grill with cooking spray to help prevent sticking. Once hot, place kebabs on the grill. Let cook for 2 minutes on each side or until the meat has a good sear. Flip and grill until cooked through.
Take kebabs off the grill and let rest for 1 minute. Enjoy with pita, yogurt sauce, and fresh veg.
