Merguez lamb kebabs

Merguez lamb kebabs

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Cooking time

Prep: 25 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per kebab

kcalories
250
protein
22g
carbs
5g
fat
17g
saturates
8g
fibre
1g
sugar
4g
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

For the yogurt

  • 3 carrots, coarsely grated
  • 2 tsp cumin seeds, toasted
  • 200g pot Greek yogurt
  • small handful chopped coriander
  • small handful chopped mint

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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.

Recipe from Good Food magazine, July 2013

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Comments

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Lharris89's picture

Delicious! Perfect summer's evening dinner or BBQ party trick. We loved it. Plenty of spice, meat and health, and so easy to do. Added seasoning to meat and yoghurt. Mixed salad, cucumber and carrot sticks worked a trick as side.

Peony's picture

Thought these were really fantastic. Not what I would usually think of making but the recipe came up when I was searching for recipes for minced lamb and as I had all the spices to hand I thought I would give it a try. As it is the middle of winter we weren't going to fire up the bbq so I moulded the mixture around metal skewers and cooked them on a rack in the oven. The spices were perfect for our taste. I also made a straightforward raita and served them with coriander and garlic naan bread which was what I had in. This made a really different and most enjoyable mid week meal.

danicquinn's picture

Very tasty and easy to make. We might have added a bit more heat (e.g. some additional chopped chilli or chilli powder), for personal taste. We made it with a simple raita instead of the yoghurt (to save time) and it worked very well.

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