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Merguez lamb kebabs

A take on the highly-spiced North African lamb sausages, these skewers are served with aromatic cumin yogurt

  • Prep: 25 mins
    Cook: 15 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 250
  • Carbohydrates 5
  • Saturated Fat 8
  • Sugar 4
  • Protein 22
  • Fat 17
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 250
  • Carbohydrates 5
  • Saturated Fat 8
  • Sugar 4
  • Protein 22
  • Fat 17
  • Fibre 1
  • Salt 0.3

Ingredients

  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp fennel seeds
  • 1 tbsp paprika
  • 2 tbsp harissa, plus extra to serve
  • 4 garlic cloves, finely minced
  • ½ tsp ground cinnamon
  • 800g lean minced lamb
  • freshly chopped coriander and flatbreads, to serve
  • 3 carrots, coarsely grated
  • 2 tsp cumin seeds, toasted
  • 200g pot Greek yogurt
  • small handful chopped coriander
  • small handful chopped mint

Method

  1. Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.

  2. When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.

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