Harissa-Spiced Lamb Kebabs with Couscous

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Tender lamb skewers marinated in smoky harissa and citrus, served with fluffy couscous and fresh mint yogurt sauce. This North African-inspired grilling recipe, ready in about 30 minutes, pairs lamb shoulder, harissa paste, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g, cut into 2-inch cubes lamb shoulder
• 2 tbsp harissa paste
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 1 cup, cooked couscous
• 1/2 cup, plain yogurt
• 1 tbsp, chopped fresh mint
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine lamb, harissa paste, lemon juice, olive oil, garlic, parsley, salt, and pepper. Mix thoroughly, ensuring the lamb is well coated. Cover and refrigerate for at least 1 hour.
2. Step 2: Thread the marinated lamb onto skewers, dividing evenly. Preheat a grill to medium-high heat.
3. Step 3: Place skewers on the grill and cook for 8-10 minutes, rotating every 3-4 minutes until the lamb is browned and cooked through.
4. Step 4: In a bowl, mix yogurt, mint, and a pinch of salt. Serve the lamb kebabs with couscous and the mint yogurt sauce on the side.