BBQ Recipe: Smoked Lamb Shoulder Skewers with Harissa and Preserved Lemon

 BBQ Smoked Lamb Shoulder Skewers with Harissa and Preserved Lemon

This BBQ Smoked Lamb Shoulder with Harissa and Preserved Lemon is a testament to how bold, exotic flavours can dance harmoniously with the deep, earthy notes of smoked lamb. Each bite is an adventure: the tender, fall-apart lamb, infused with a subtle smokiness, melts in your mouth. Then comes the vibrant kick of harissa, a warming, aromatic spice blend that's beautifully tempered by the bright, salty, and utterly unique zest of preserved lemon. Fresh herbs and a hint of sweetness round out this culinary journey, making it a dish that's both comforting and thrillingly complex. It’s an unforgettable experience that will transport your taste buds to the sun-drenched landscapes of North Africa.

Yields: 6-8 servings

Prep time: 30 minutes + 4 hours to overnight marinating

Cook time: 4-6 hours (smoking lamb shoulder) + 15-20 minutes (grilling skewers)

Ingredients:

• For the Smoked Lamb Shoulder:
• 3-4 lbs (approx. 1.4-1.8 kg) boneless lamb shoulder (or bone-in, adjusted cooking time)
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (or more, to taste)
• Salt and freshly ground black pepper to taste
• For the Harissa-Preserved Lemon Marinade:
• 1/4 cup (60ml) good quality harissa paste (adjust to your spice preference)
• 1/4 cup (60ml) chopped preserved lemon rind (pulp removed, rinsed, finely diced)
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp honey or maple syrup
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt to taste (be mindful of saltiness from preserved lemon)
• For Assembly & Garnish:
• Wooden or metal skewers (if using wooden, soak for at least 30 minutes)
• 1 red onion, cut into 1-inch (2.5 cm) pieces
• 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
• Fresh mint leaves, chopped, for garnish
• Fresh cilantro, chopped, for garnish
• Extra lemon wedges for serving

Equipment:

• BBQ smoker (charcoal, pellet, or gas smoker with wood chips/chunks)¹
  
  
• Large mixing bowls
• Sharp knife
• Meat thermometer
• Grill for finishing skewers

Instructions & Method:

1. Prepare and Smoke the Lamb Shoulder:

• Trim Lamb: Trim any excess thick fat from the lamb shoulder, leaving a thin layer for flavour and moisture. Cut the lamb shoulder into 1.5-2 inch (3.8-5 cm) chunks. (Note: If using bone-in, smoke whole, then shred, then cut into chunks for skewers).
• Season Lamb for Smoking: In a large bowl, toss the lamb chunks with olive oil, cumin, smoked paprika, coriander, cayenne pepper, salt, and black pepper. Ensure all pieces are well coated.
• Preheat Smoker: Set your smoker to a temperature between 250-275°F (121-135°C). Use wood chunks or chips that complement lamb, such as cherry, apple, oak, or even a touch of mesquite for a bolder smoke.
• Smoke the Lamb: Arrange the seasoned lamb chunks directly on the smoker grates, ensuring good air circulation. Smoke for 4-6 hours, or until the lamb is incredibly tender and an internal temperature of around 195-205°F (90-96°C) is reached. The goal is "pull-apart" tenderness. If using bone-in lamb, smoke until the bone wiggles freely (around 8-10 hours).
• Rest and Cool: Once tender, remove the lamb from the smoker and let it rest for 20-30 minutes. Once slightly cooled, use forks to pull or shred the lamb into smaller, more manageable pieces suitable for skewering (about 1-inch chunks). If you smoked bone-in, shred all the meat off the bone at this stage.

2. Prepare the Harissa-Preserved Lemon Marinade:

• While the lamb is smoking or resting, combine the harissa paste, chopped preserved lemon rind, fresh lemon juice, olive oil, minced garlic, honey/maple syrup, ground ginger, ground cinnamon, and a pinch of salt (taste carefully due to the preserved lemon) in a medium bowl. Whisk until well combined.

3. Marinate the Smoked Lamb:

• Add the smoked, pulled/shredded lamb to the harissa-preserved lemon marinade. Toss gently to ensure every piece of lamb is thoroughly coated.
• Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to deeply infuse the lamb.

4. Assemble and Grill the Skewers:

• Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat.
• Assemble Skewers: Thread the marinated smoked lamb chunks onto the skewers, alternating with pieces of red onion and red bell pepper. Don't pack them too tightly.
• Grill: Place the skewers on the preheated grill. Grill for 3-5 minutes per side, turning frequently, until the lamb develops a nice char and caramelisation on the outside, and the vegetables are tender-crisp. The lamb is already cooked through, so this step is about heating it up, adding char, and intensifying flavours.

5. Serve:

• Remove the skewers from the grill. Arrange them on a serving platter.
• Generously garnish with fresh chopped mint and cilantro. Serve immediately with extra lemon wedges on the side for squeezing. This dish pairs wonderfully with couscous, rice pilaf, or a fresh green salad.

Tips for Success:

• Lamb Cut: While shoulder is recommended for its fat content and tenderness after long smoking, you can use lamb leg or even a well-marbled cut like lamb neck for similar results.
• Wood Choice: Fruity woods like cherry or apple pair beautifully with lamb, offering a delicate smoke. Oak or pecan provide a more robust flavour.
• Preserved Lemons: These are essential for the unique tangy and floral notes. You can find them in specialty food stores or make your own. Rinse them well before chopping to reduce excess salt.
• Harissa Paste: Harissa varies widely in spice level. Taste yours beforehand and adjust the amount according to your preference.
• Don't Overcook on Grill: Remember the lamb is already cooked from smoking. The grilling step is primarily for char, heating, and caramelisation.
• Resting Lamb: Resting the lamb after smoking allows the juices to redistribute, ensuring maximum tenderness before it's pulled and marinated.²
  
  
• Vegetable Variety: Feel free to add other vegetables to the skewers like zucchini, cherry tomatoes, or mushrooms.
• Serving Suggestions: This lamb is fantastic served over a bed of fluffy couscous, with a side of cooling tzatziki or plain Greek yogurt, or even as a filling for pita bread.