Stir together yogurt, 1 tablespoon harissa seasoning, ginger and garlic pastes, 1 teaspoon cumin, and salt in a large bowl. Add lamb; stir to coat evenly. Cover and marinate in the refrigerator 4 to 8 hours.
Harissa is a Tunisian spicy pepper paste that inspired these Harissa and Lamb Kabobs. They are smoky and garlicky with just a tinge of tangy flavor.
Servings and Ingredients
|1 c. Hy-Vee plain nonfat Greek yogurt|
|2 tbsp. salt-free harissa seasoning, divided|
|2 tbsp. refrigerated ginger paste|
|1 tbsp. refrigerated garlic paste|
|1 tsp. Hy-Vee ground cumin, plus 1 Tbsp., divided|
|¼ tsp. kosher salt|
|1 lbs. fresh lamb stew meat|
|¾ c. Hy-Vee canola oil|
|1 large sweet potato, peeled and cut into 12 pieces|
|1 fresh plantain, peeled and sliced 1-inch thick|
|1 medium red onion, cut into 1 1/2-inch wedges|
|Serrano chile pepper, for garnish|
|Baby spinach, for serving|
|Shallot slices, for serving|
|Fresh mint leaves, for garnish|
Things To Grab
- Large bowl
- Large microwave-safe bowl
- Charcoal or gas grill
- Serving platter
Combine oil, remaining 1 tablespoon harissa, and remaining 1 tablespoon cumin in a large microwave-safe bowl. Add sweet potato and plantain; toss to coat. Cover and microwave 3 minutes. Drain, reserving 1/3 cup oil mixture for serving.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees).
Drain lamb; discard marinade. Alternately thread onion wedges, lamb, sweet potato, and plantain onto 6 (12-inch) metal skewers. Grill kabobs 10 to 12 minutes or until lamb reaches 145 degrees for medium-rare doneness, or desired doneness, turning occasionally.
Serve with reserved oil mixture; garnish with sliced serrano pepper, if desired. Serve kabobs with spinach and shallot. Garnish with mint, if desired.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 85mg
- Sodium: 330mg
- Total Carbohydrates: 19g
- Protein: 30g