Yield: 2 skewers

4oz. Lamb, cubed 8-10 pieces
Red Bell, 1″ squares 1/2 ea.
Green Bell, 1″ squares 1/2 ea.
Yellow Squash, sliced 1/2 ea.
Red Onion, 1/8s 1/4 ea. 
Salt and Pepper to taste

EVO 1/4 cup 
Harissa 1.5T
Thyme, minced 1T
Cayenne 1/4t
Cinnamon 1/4t
Cumin 1/4t
Picante Pimenton 3/4t
Garlic, minced 5 cloves

Mixing Bowl
Skewers, soaked


  1. Combine marinade ingredients and let lamb marinate up to one day, at least one hour. One hour before cooking, add vegetables to the marinade. Soak skewers to reduce burning from grill.
  2. Using 2 skewers, add all lamb and veggies as OCD in pattern as you see fit and grill kebabs until meat cooked to medium or as you desire, season with salt after grilling.
Waiting for it’s turn on the grill.

I got a variation of this marinade recipe from one of my chef’s at The Culinary Institute of America and it has become a favorite at my house. This kebab recipe gives you the most flavorful, tender lamb and perfect vegetables. You can adjust the ingredients in so many directions and have an incredible meal.