Lebanese Kebabs Marinated with Rose Red Harissa

Have you ever been hungry, just to realise that a mere sandwich is not going to cut it? That’s because some days, food has to be more than just fuel. And if you stopped clicking off on recipes that have a prep time of over 15 minutes, you might just get the sweetest (or spiciest) reward for your patience. For today’s Taste the World recipe, I bring to you Rose Red Harissa Lebanese Kebabs. Learn about Tunisian and Middle Eastern cuisine while you make this recipe. Prepare to wow everyone at your next gathering by being the coolest historian ever!

Back to Basics

How did one of the world's favourite foods, the mighty kebab, come about? The concept goes way back, to the beginning, when people figured out that skewering and roasting meat over an open fire made for a tasty meal.

With its origin tracing back to the Middle East, the word "kebab" itself comes from Arabic, meaning ‘fried’ or ‘burned’. As trade and travel spread, so did the kebab, adapting to local tastes and ingredients wherever it went. In places like Ottoman Turkey, it even became the centre point of many social and cultural activities, enjoyed by the sultans.

Turkey has a particularly long history with kebabs, dating back to at least the 9th century BC. There are even tales of Turkish soldiers grilling meat on their swords over open fires—a pretty adventurous way to cook! But kebabs aren't just a Turkish thing. From Armenia to Iran, Egypt to the Levant, there are countless variations and stories associated with this dish, showing its ancient roots and widespread popularity. 

It is then safe to say that kebabs are not just food but a tradition that has been passed down for centuries. And guess what? We’re going to continue this tradition by making some Lebanese kebabs with Chilzo’s Rose Red Harissa!

Love Middle Eastern food? Make a classic Red Harissa Shakshuka in no time!  

Rose Red Harissa- A Cultural ICON

Rose Red Harissa is as lovely as it sounds! This spicy yet floral paste, made by pounding chillies, is a true treasure in North African cuisine. Beloved in Tunisia and revered by cooks across the region, harissa has got itself a special place in their hearts– and even on UNESCO's Intangible Cultural Heritage list!

Harissa comes in many forms, from the green variation made with green chillies or peppers to the enchanting Rose Red Harissa, infused with real rose petals for a wonderfully floral and earthy flavour. Whether used as a marinade for meats and grills or as a versatile cooking paste or dip, it never fails to impress.

The Ultimate North African Condiment!

Looking to add some zing to your cooking endeavours? Try Chilzo’s Rose Red Harissa. Chilzo's Rose Red Harissa combines sun-dried red chillies, Himalayan pink salt, and real rose petals to create a rich and truly vibrant flavour profile. Whether you're dipping, marinating, or cooking, Chilzo's Rose Red Harissa has got you covered. And guess what? No artificial colours or unnecessary preservatives here – just pure, wholesome goodness packed into every jar.

Make this Rose Red Harissa Lebanese Kebabs recipe for the next gathering and impress everyone with your skewer skills. Trust me, this is that one condiment you won't want to miss out on!

Onto the Recipe!

Ingredients you will need to make Lebanese Rose Red Harissa Kebabs:

• 450g lamb, cubed
• 3 tablespoons Chilzo’s Rose Red Harissa
• 1/4 cup plain yoghurt
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes before using)

Follow these simple steps to prepare the Kebabs:

1. In a bowl, mix Chilzo’s Rose Red Harissa, yoghurt, minced garlic, lemon juice, ground spices, and a pinch of salt and pepper. That's your marinade, and it's going to be the life of this kebab recipe!
2. Toss your cubed lamb into a shallow dish. Pour in that marinade over the meat and give it a good massage. Cover the dish and let it chill in the fridge like it’s on a vacation in Beirut. Let those flavours mingle for at least an hour, but longer is always better.
3. Fire up the grill to medium-high heat and get ready to grill like a thrill-seeker.
4. Thread your marinated meat onto skewers, keeping some space between them so they don't cling.
5. Grill those kebabs over medium-high heat, turning them occasionally. Cook them until they're golden brown and perfectly juicy, about 10-15 minutes.
6. Once they're cooked to perfection, take them off the grill and let them rest for a minute. They've been working hard, and they deserve a break!
7. Serve up your Rose Red Harissa Lebanese Kebabs hot and ready.

Pair them with some rice, pita bread, or a fresh salad for a meal that'll have everyone saying "Yum!" These Rose Red Harissa Lebanese kebabs are sure to steal the show at your next gathering. Enjoy the feast and the fun!

Want to learn more about North African Cuisine? Walk Through the Door with Chilzo!