Grilled Lamb Kebabs with Harissa & Figs
My lamb kebabs recipe features a lean tender lamb loin marinated with greek yogurt, harissa, and mint, and then skewered with zucchini and sweet jammy figs. It's finally drizzled with a tangy pomegranate molasses and toasted almonds.
Servings 4 people
Calories 380kcal
Ingredients
- 1/3 cup Plain Fat Free Greek Yogurt
- 1 tbsp Harissa
- 1 tbsp mint leaves finely minced
- 1 tsp orange zest
- 2 tbsp orange juice
- 1/2 tbsp olive oil
- 1 tsp honey
- 1 lb leg of lamb trimmed, cut into cubes
- 2 zucchini ends removed and cut into 1/2 inch pieces
- 4 figs quartered
- Salt
- 1 tbsp honey
- 2 tbsp sliced almonds crushed and toasted
Instructions
- In a plastic bag, mix together the yogurt, harissa, mint, orange juice, zest, honey and olive oil. Add the cubed lamb and let sit in the fridge to marinate over night.
- Meanwhile, preheat grill to medium heat and place down the Cookina grilling sheet. Wipe the marinade off, then alternate pieces of the lamb with zucchini and figs on skewers. Sprinkle everything with salt and pepper. Be sure you have let the lamb sit outside of the fridge for at least 20 minutes before cooking so that it can come up to room temperature.
- Grill the skewers, rotating sides, until about 7-8 minutes for medium rare. In the last minute, drizzle with the additional tablespoon of honey.
- Serve on a platter with Israeli couscous and top with toasted almonds.
Nutrition
Calories: 380kcal