2 lbs boneless leg of American lamb or lamb roast, trimmed and cut into 1” cubes
½ cup Harissa in oil (or substitute 4 tbs of dry Harissa seasonings and ½ cup olive oil)
Salt and pepper
2 fresh summer squash, washed and cut into ¼” coins
2 fresh Zucchini, washed and cut into ¼” coins
1 large Onion, cut into large 1” wedges
1 red pepper, stemmed seeded and cut into 1” pieces
1 yellow pepper, stemmed seeded and cut into 1” pieces
1 green pepper, stemmed seeded and cut into 1” pieces
1 orange pepper, stemmed seeded and cut into 1” pieces
Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to marinate, covered, in fridge for 4 to 6 hours.
Preheat your grill and clean your grill grate.
On a clean work surface, arrange the chopped vegetables, lamb, and skewers. Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange the kabobs over the hot grill and cook until lamb is done and vegetables have a bit of char and are tender, rotating as you cook.
Carefully remove from the grill and arrange on a platter to serve.
Serve with fresh grilled naan bread, fruits, olives, and couscous salad, if desired.