Moroccan Surf and Turf – Lamb and Shrimp Kebabs

Lamb and Shrimp Kebabs with Spicy Harissa DIpping Sauce

This is a fantastic, fun entree or you could serve this as an appetizer.  Great for a cocktail party snack because you can eat them right off the stick.

This recipe is taken from the July, 2011 issue of Bon Appetit magazine.



  • 1 1/2 pounds ground lamb
  • 2 teaspoons sea salt, divided
  • 4 garlic cloves, minced
  • 1 cup coarsely grated red onion
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound large shrimp (about 20), peeled, deveined, coarsely chopped
  • Vegetable oil for brushing
  • Red Harissa for dipping (click for recipe)
  • Yogurt Za’atar sauce for dipping (click for recipe)

Special Equipment:  You will need 24 short flat wooden skewers to grill the kebabs.  I couldn’t find any, so I used disposable chop sticks and they worked great!  They are a little long, but they did the trick.

Do Ahead: wooden skewers need to be soaked in water for at least  30 minutes to prevent them from catching fire on the grill.

On a wooden cutting board, sprinkle 1 tsp. salt over garlic and chop, occasionally smearing mixture with side of knife, until a paste forms.  Mix garlic paste, onion, cilantro, cumin, pepper flakes, black pepper and remaining 1 tsp. salt into lamb, blending well.  When all ingredients are well incorporated, gently mix in the chopped shrimp.

Measure 2 tablespoons lamb mixture; roll between your palms to form a 2 inch long oval.  Slide skewer halfway into lamb mixture, pressing to adhere.  Repeat with remaining lamb mixture and skewers.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush kebabs with oil and grill, turning occasionally, until nicely charred and just cooked through, about 6 minutes per side.  Serve with Red Harissa or yogurt Za’atar sauce or both.


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