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| Ground Beef Harissa Skewers with Summer Vegetables and Harissa Yoghurt |
There’s something special about summer food that’s simple, bold, and made for sharing. These harissa beef skewers bring a Mediterranean twist to classic Kiwi barbecue cooking, with juicy meatballs, fresh veg, and a chilled yoghurt dip that keeps everything balanced.
The magic of harissa with ground beef, lamb or venison
Harissa brings a distinctly Mediterranean warmth yet not spicy hot - something outside traditional Kiwi flavours, but right at home in our summer cooking. I often make these with wild New Zealand venison mince, but beef is easier for most people to find. As the skewers cook, the spices bloom and the edges of the meat and veg char and caramelise, giving you that irresistible BBQ flavour. It’s a combination that loves the grill, loves the sun, and loves being paired with fresh summer produce. The beef stays juicy, while the harissa adds warmth without overwhelming the palate.
Summer vegetables that do the heavy lifting
What makes these skewers so satisfying is the mix of vegetables threaded between the meatballs. Each one brings its own texture and flavour personality:
- Courgettes keep their colour and shape.
- Capsicum adds sweetness and brightness.
- Onion red or white, turns soft, sweet, and slightly sticky.
- Button mushrooms bring earthiness and a meaty texture.
- Cherry tomatoes burst with summer‑sunshine flavour.
Why skewers make everything feel more “summer”
Skewers are a summer favourite for a reason: they’re fun. They’re easy to make ahead, quick to cook, and perfect for feeding a crowd or pulling together a no‑fuss dinner. Shaping the beef into small balls is a great way to use mince, and the smaller size means everything cooks at roughly the same pace.
The cooling dip that brings balance
The thick harissa yoghurt dip adds even more delicious mediterranean style flavor and textures to the skewers. It’s the kind of dip that ends up being used for everything on the table - vegetables, bread, other meats - so it’s worth making a generous bowl. The contrast between warm skewers and chilled yoghurt is what makes each bite feel complete.
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| Harissa Yoghurt Dip |
A dish that fits the Kiwi way of cooking
This is the kind of food that suits the New Zealand lifestyle: relaxed, adaptable, and rooted in fresh, seasonal ingredients. If you grow your own courgettes (zucchini) or capsicums (bell peppers), this is a brilliant way to use them at their peak—and they’re otherwise cheap to buy in season. The harissa is the star flavour without being overwhelming, and it’s a great way to use up that jar sitting in the fridge 😉. If you’re cooking for a mixed crowd, the skewers can be easily adjusted: more veg, different veg, or even a mix of meats.
It’s a dish that celebrates summer without trying too hard, and one that always seems to disappear fast—no matter what combination of meat or vegetables you use.
Ingredients:
(makes about 12 25cm skewers allowing about 3 meatballs per skewer)
Meatballs:
- 500gm ground beef, venison or lamb
- 1 egg, whisked
- 2 cups panko crumbs
- Finely chopped chives or spring onions (optional, adds colour)
- Ground salt and black pepper
- Chunks of vegetables of your choice eg: courgette, capsicum (any colour), onion (white or red), button mushrooms, cherry tomatoes - allow about 2 pieces of each per 25cm skewer
Harissa dip:
- 1 cup plain unsweetened Greek yogurt
- 1/2 tsp crushed garlic
- 2 tablespoons harissa paste
- 1 tablespoon liquid honey
- Grinds of salt and black pepper
- Juice of a small lemon or lime
- Fresh, finely chopped parsley
Method:
For the skewers:
Soak the skewers. Place the bamboo skewers in water for at least 30 minutes to help prevent burning during cooking.
Prep the vegetables. Cut the courgettes (zucchini), capsicum, onion, mushrooms, and tomatoes into even‑sized pieces and set them aside in a dish ready for threading.
Make the meat mixture. In a bowl, whisk the egg, then add the mince, harissa paste, breadcrumbs, salt, and pepper. Mix until everything is well combined. The mixture should be fairly stiff, not soft, or it won't stick to the skewers.
Shape the meatballs. Roll the mixture into small balls—slightly smaller than a ping‑pong ball—and place them on a plate.
Assemble the skewers. Drain the soaked skewers, then thread the vegetables and meatballs alternately until everything is used.
Season. Brush or drizzle the skewers with olive oil and sprinkle with salt and pepper.
Cook. Grill in the oven at 250°C or cook on the BBQ until the vegetables are browned and lightly charred and the meatballs are cooked through.
For the harissa dip:
Stir together the yoghurt, harissa paste, crushed garlic, parsley, honey, and citrus juice in a bowl. Chill until ready to serve with the cooked skewers.
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