Harissa-Glazed Lamb Kebabs
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Credit: Joseph Antonishek, Chef/Partner, Green Street Tavern, Pasadena, Calif.
The National Culinary Review, May 2013
12 ancho chili pods, stemmed, seeded, toasted
6 T. paprika
6 garlic cloves, minced
Zest of 4 lemons
2 T. ground caraway
2 t. ground coriander
2 t. ground cinnamon
¼ t. cloves
½ cup lemon-infused extra virgin olive oil
¼ cup red pepper-infused extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4 American lamb loins, cut in ¾-inch pieces
2 zucchini, cut in ¾-inch pieces
2 goldbar squash, cut in ¾-inch pieces
2 red onions, cut in ¾-inch pieces
2 mangos, cut in ¾-inch pieces
36 bamboo skewers, soaked in water overnight
36 Kalamata olives, pitted
36 cherry tomatoes
Minted couscous, as needed
1. Combine chilies, paprika, garlic, lemon zest, caraway, coriander, cinnamon and cloves in food processor; puree until forms paste. Slowly drizzle in lemon-infused olive oil. Adjust spiciness by drizzling in red pepper-infused olive oil. Add salt and pepper, as needed.
2. Combine lamb with harissa marinade. Refrigerate overnight.
3. Remove lamb from marinade; discard marinade.
4. Thread lamb, zucchini, squash, red onion and mango pieces on skewers; place olive and cherry tomato at end. Grill over medium heat until desired doneness. Serve with minted couscous salad.
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