April Recipes

Harissa and Lamb Kabobs

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Harissa and Lamb Kabobs
Hands On:
30 minutes
Total Time:
285 minutes


  • 1 cup 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 lb fresh lamb stew meat
  • ¾ cup 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
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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.
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 ⅓ cup oil mixture for serving.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350°).
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° 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.

Nutrition Facts

Serves: 5
Amount Per Serving
% Daily Value*
Total Fat: 36g 46%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 330mg 14%
Total Carbohydrate: 19g 7%
Dietary Fiber: 2g 7%
Sugars: 9g 18%
Protein: 30g 60%

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