Name: Tunisian Grilled Lamb Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 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; 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; Warm flatbread or khobz; Extra harissa paste; Lemon wedges; Chopped fresh flat-leaf parsley

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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.