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Harissa Rack of Lamb Kebabs
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5 from 1 vote

Harissa Rack of Lamb Kebabs

Crush the bakyard with some North African inspired Harissa Rack of Lamb Kebabs. These delicious meat skewers are amazing over the fire.
Prep Time20 minutes
Cook Time15 minutes
Marinating Time3 hours
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: North African
Servings: 4 people
Author: Derek Wolf


Lamb Ingredients:

  • 2 Racks of American Lamb cut into 2 bone segments
  • Smoky Harissa Seasoning:
  • 3 tbsp of Chipotle Paste
  • 1 tbsp Smoked Paprika
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 1 tbsp Coriander
  • 1.5 tsp Sea Salt
  • 1 tbsp Caraway Seeds
  • 1 tsp Black Pepper
  • 4-6 Garlic Cloves minced
  • 1 Lemon juiced & grated
  • 3 tbsp of Olive Oil

Mint Yogurt Sauce:

  • ¼ cup of Yogurt
  • 1 Lemon juiced
  • 2 tbsp of Mint chopped
  • 1 tsp of Salt


  • In a bowl, mix all the ingredients for the Smoky Harissa Seasoning. Lather that over the top of the lamb chops and let marinade in the fridge for 3-12 hours.
  • Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.
  • Preheat your grill or charcoal to a medium-high temperature of 325F.
  • Add lamb kebabs to grill or over fire, and let cook for about 6-7 minutes per side or until they hit 125F internal for medium rare.
  • Once done, pull and let rest for 5 minutes. Mix in a bowl all the ingredients for your Mint Yogurt sauce. Slice the lamb, top with the Mint Yogurt Sauce and enjoy!