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
- Easy
Nutrition per serving
- kcal 250
- fat 17g
- saturates 8g
- carbs 5g
- sugars 4g
- fibre 1g
- protein 22g
- salt 0.3g
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
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.
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.