Source: American Lamb Board
Harissa, the fiery red pepper sauce with roots in North African cuisine, adds a jolt of sweet heat to meats and vegetables. It’s an essential condiment for authentic Moroccan or Tunisian Couscous but can also be incorporated as an ingredient into any number of recipes. Chef Antonishek uses a house-made harissa to marinate and glaze lamb and vegetable skewers.
12 ancho chili pods, stemmed, seeded and toasted
6 tbsp. paprika
6 cloves garlic, minced
Grated zest of 4 lemons
2 tbsp. ground caraway seed
2 tsp. ground coriander
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup lemon-infused extra virgin olive oil
1/4 cup red pepper-infused extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
4 American lamb loins, cut into 3/4-in. pieces
2 zucchini, cut into 3/4-in. pieces
2 goldbar squash, cut into 3/4-in. pieces
2 red onions, cut into 3/4-in. pieces
2 mangos, cut into 3/4-in. pieces
36 bamboo skewers, soaked in water overnight
36 kalamata olives, pitted
36 cherry tomatoes
- Prepare Harissa Marinade: Combine chilies, paprika, garlic, lemon zest, caraway, coriander, cinnamon and cloves in food processor; puree until a paste forms.
- Slowly drizzle in lemon-infused olive oil; process to combine. Adjust spiciness by drizzling in red pepper-infused olive oil. Season to taste with salt and pepper. Transfer to large bowl.
- Add lamb to harissa mixture in bowl; stir to coat well. Cover and refrigerate overnight.
- Prepare Kebabs: Thread lamb, zucchini, squash, red onion and mango on skewers. Add an olive and cherry tomato to the end of each. Grill over med. heat until desired doneness. Serve with minted couscous.