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Harissa Lamb & Pepper Kebabs

Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

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Why it works: Harissa and lamb work together. They rank in the top 7% of all ingredient pairs, and 40 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Serves 4
Prep15 min

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Harissa + lambtop 7% of all pairs
    Aroma overlaplow
    Mentioned together40 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Lamb + olivetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,391 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Lamb + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Onion + olivetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together26,431 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  5. Pepper + olivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together27,398 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (harissa, lamb, pepper, olive):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Carrotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against harissa, lamb, pepper, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).