Merguez lamb kebabs

Merguez lamb kebabs

Merguez lamb kebabs

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

  • Makes 8
  • Easy

Nutrition per serving

  • Calories 250
  • Carbohydrates 5
  • Saturated Fat 8
  • Sugar 4
  • Protein 22
  • Fat 17
  • Fiber 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.