-Middle Eastern-

Harissa lamb skewers


    250g steaks of lamb leg

    1-2 tbps paste harissa

    1 tbsp red wine vinegar

    Handful of fresh mint leaves (parsely and dill)

    ½ pomegranate for pomegranate seeds

    ½ small red onion (cut in half and sliced)

    ½, thinly sliced cucumber

    flat bread

    some greek yoghurt (to serve)

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Main serves 2

Pomegranates are in season now and with their vibrant colour and delicious, versatile taste, are perfect for serving this Valentine’s. Use the seeds in puddings or for a romantic breakfast, or make like the team at Morrisons and pair them with spicy lamb kebabs. This recipe is super-speedy, too, so perfect for a midweek supper.

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Preheat the grill to medium. Slice the lamb into 5cm chunks and season with salt and pepper, to taste. Mix the harissa paste with the vinegar. Thread the lamb onto skewers (soak wooden skewers in water for 30 minutes first to stop them burning) then brush the lamb with half the harissa sauce.


Grill the kebabs for 3-4 minutes on each side until cooked through. Cover with foil and rest for 5 minutes.


Serve the kebabs garnished with the herbs, pomegranate seeds, onion and cucumber, with flatbreads, the remaining harissa sauce and some Greek yoghurt.

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