Harissa Meatball Kebabs Harissa Meatball Kebabs

Harissa Meatball Kebabs

Pork mince meatballs combined with Middle Eastern flavours, fresh herbs and drizzled with a lemony dressing, served on flatbreads.

Prep Time

Prep Time
20 minutes

Cooking Time

cooking time
10 minutes

Not Too Tricky Cooking Skill

cooking skill
Not too tricky


4 people


  • 1 x 500g pack pork mince
  • ½ small onion. peeled and finely chopped
  • 2 teaspoons harissa paste
  • Large handful of freshly chopped coriander leaves
  • Large handful of freshly chopped mint leaves
  • Juice of 1 lemon
  • For the lemon dressing:

  • 3 tablespoons natural fat free yogurt
  • Zest of 1 lemon
  • 4 flatbreads, to serve
  • Charred lemon wedges, to serve
  • Fresh cucumber and carrot shavings (using a vegetable peeler), to garnish



In a large shallow bowl, put the mince, onion, harissa paste, herbs, lemon juice and seasoning together. Gently combine.


Using slightly damp hands divide and shape the mixture into 20 golf-size meatballs.


Thread 3 meatballs onto 6-8 short metal or wooden skewers (soaked in water for 20 minutes).


To prepare the lemon dressing, mix the yogurt, lemon zest and 2 tablespoons of water together.


Cook the kebabs on a prepared barbecue or preheated moderate grill for 8-10 minutes, turning occasionally or until any meat juices run clear.


Warm the flatbreads and serve the skewers on the flatbreads with the dressing, salad garnish and the lemons.

Additional Information


If preferred, use 5% pork mince and add a whole egg yolk or a handful of fresh breadcrumbs to the meatball mix to bind everything together.