Harissa Glazed Lamb Kebabs: Main Image

Quick Facts

Nutrition Facts

Calories 267
  Calories from Fat 167 (63%)
(29%)Total Fat 19g
(12%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
(5%)Cholesterol 14mg
(9%)Sodium 214mg
(20%)Potassium 710mg
Total Carbohydrate 20g
(21%)Dietary Fiber 5g
Sugars 9g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Harissa Glazed Lamb Kebabs


  • 4 American lamb loins, cut into 3/4-inch pieces

  • 2 zucchinis, cut into 3/4-inch pieces

  • 2 goldbar squash, cut into 3/4-inch pieces

  • 2 red onions, cut into 3/4-inch pieces

  • 2 mangos, cut into 3/4-inch pieces

  • 36 kalamata olives, pitted

  • 36 cherry tomatoes

  • kosher salt and freshly ground black pepper to taste

  • Harissa Marinade:12 ancho chili pods, stemmed, seeded and toasted

  • 6 Tbs paprika

  • 6 cloves garlic, minced

  • 4 zest of lemons

  • 2 Tbs caraway, ground

  • 2 tsp coriander, ground

  • 2 tsp cinnamon, ground

  • 1/4 tsp cloves

  • 1/2 cup lemon-infused extra virgin olive oil

  • 1/4 cup red pepper-infused extra virgin olive oil

  • kosher salt and freshly ground black pepper to taste

Hot harissa sauce originates from Tunisia and adds a layer of spiciness to these lamb kebabs. Pair with couscous.


  • For Harissa Marinade Combine the chilis, paprika, garlic, lemon zest, caraway coriander, cinnamon and cloves in a food processor and puree until it forms a paste. Slowly drizzle in the lemon-infused olive oil. Adjust spiciness by drizzling in the red pepper-infused olive oil. Add salt and pepper as needed. Transfer to a bowl and reserve.
  • Combine lamb with the Harissa Marinade. Refrigerate overnight.
  • Remove lamb from marinade and discard marinade.
  • Thread lamb, zucchini, squash, red onion and mango pieces onto bamboo skewers. Finish the skewer by placing an olive and cherry tomato at the end. Grill over medium heat until desired doneness. Serve with a minted couscous salad.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.