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Harissa-Spiced Lamb Kabob with Za’atar Labneh

Harissa-Spiced Lamb Kabob with Za’atar Labneh

Harissa-seasoned lamb kabob served on a cinnamon-stick skewer with creamy za’atar labneh topped with pickled red onions and crumbled feta.

Featuring Custom Culinary® True Foundations® Harissa Sauce

Allergen: Wheat

What You'll Need

Recipe Ingredients
Amount Ingredients
  Harissa-Spiced Mini Lamb Skewers
1 lb. ground lamb
2 Tbsp Custom Culinary® True Foundations® Harissa Sauce
1 tsp garlic, minced
½ tsp ground cumin
½ tsp smoked paprika
½ tsp coriander
½ tsp salt
¼ tsp black pepper
  Small wooden skewers
  Za’atar Labneh:
1 Tbsp za’atar
1 cup labneh (or Greek yogurt, strained)
1 Tbsp  olive oil
½ tsp lemon zest
½ tsp salt
  Pickled Red Onions:
1 small red onion, thinly sliced
½ cup red wine vinegar
½ cup water
1 Tbsp sugar
½ tsp  salt

 
PREPARATION

Harissa-Spiced Mini Lamb Skewers:
  1. Mix lamb with Harissa Sauce, garlic, and spices.
  2. Shape into small oval kabobs around mini skewers (2-inch size).
  3. Grill or sear on a hot pan for 2-3 minutes per side until golden brown and cooked through.
Za’atar Labneh:
  1. Mix labneh with za’atar, olive oil, lemon zest, and salt.
  2. Keep chilled until serving.
Pickled Red Onions:
  1. Combine vinegar, water, sugar, and salt in a small pot.
  2. Bring to a simmer, then pour over sliced onions.
  3. Let sit for at least 30 minutes (or overnight for deeper flavor).