(No Ratings Yet)
Loading...Tunisian grilled lamb skewers are a beloved street-food classic, marinated in a bold spice paste of cumin, coriander, garlic, and harissa, then charred over hot coals with sweet peppers and onions. Served with warm flatbread and a side of fiery harissa, they're smoky, juicy, and intensely aromatic.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 4 gSugar
- 34 gProtein
- 720 mgSodium
- 640 mgPotassium
- 55 mgCalcium
- 4 mgIron
- 68 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the marinade and lamb
- 1.5 lb boneless lamb shoulder, cut into 1.25-inch cubes
- 4 cloves garlic, finely grated
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 1 to 2 tsp harissa paste (to taste)
- 1/2 tsp ground caraway (optional)
- 1/3 cup olive oil
- 3 tbsp fresh lemon juice
- 1.5 tsp kosher salt
- 3/4 tsp freshly ground black pepper
For the skewers
- 1 large red bell pepper, cut into 1.25-inch pieces
- 1 large green bell pepper, cut into 1.25-inch pieces
- 1 medium red onion, cut into 1.25-inch wedges
For serving
- Warm flatbread or khobz
- Extra harissa paste
- Lemon wedges
- Chopped fresh flat-leaf parsley
Directions
- In a large bowl, whisk together the garlic, cumin, coriander, paprika, harissa, caraway, olive oil, lemon juice, salt, and pepper until a thick, fragrant paste forms. Add the lamb cubes and toss until every piece is well coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
- If using wooden skewers, soak them in water for at least 30 minutes. Prepare a charcoal or gas grill for high direct heat (about 450°F to 500°F), aiming for clean, hot grates.
- Thread the marinated lamb onto skewers, alternating with pieces of red pepper, green pepper, and red onion. Leave a little space between each piece so the heat can circulate and the edges can char. You should get 6 to 8 skewers.
- Lightly oil the grill grates. Place the skewers over the hottest part of the grill and cook, turning every 2 to 3 minutes, until the lamb is deeply browned with crisp edges and reaches your desired doneness, about 6 to 9 minutes total for medium. The vegetables should be tender with charred edges.
- Transfer the skewers to a platter, tent loosely with foil, and let rest for 5 minutes to let the juices redistribute and the carryover heat finish cooking the lamb.
- Sprinkle with chopped parsley, squeeze fresh lemon over the top, and serve immediately with warm flatbread and extra harissa on the side for dipping.
Cook’s Notes
- Marinating the lamb overnight gives the spices time to penetrate deeply and tenderize the meat, especially with shoulder cuts.
- A charcoal grill delivers the smoky char that defines authentic Tunisian street-style brochettes; let the coals turn ashen gray before cooking.
- For a milder heat, use just 1 teaspoon of harissa in the marinade and serve more on the side so each person can adjust the spice level.
- Choose lamb shoulder over leg for juicier skewers — its marbling and fat content keep the cubes from drying out on the hot grill.
- Save the leftover marinade and brush it onto the skewers in the final minute of grilling for an extra glossy, spiced crust.
