Merguez lamb kebabs

Merguez lamb kebabs

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(2 ratings)

Prep: 25 mins Cook: 15 mins


Makes 8
A take on the highly-spiced North African lamb sausages, these skewers are served with aromatic cumin yogurt

Nutrition and extra info

  • Freezable

Nutrition: per kebab

  • kcal250
  • fat17g
  • saturates8g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein22g
  • salt0.3g
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  • 2 tbsp cumin seed
  • 2 tbsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tbsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp harissa, plus extra to serve



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 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



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp cumin seed, toasted
  • 200g pot Greek yogurt
  • small handful chopped coriander
  • small handful chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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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Comments, questions and tips

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30th Jun, 2014
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.
18th Feb, 2014
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.
29th Sep, 2013
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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7th Sep, 2013
These kebabs were a gorgeous addition to our vaguely Moroccan-style BBQ. The toasted and ground spices really make this dish. I did find moulding the meat around the skewers a bit tricky. I had a few goes and it just kept crumbling, so eventually I popped the mixture in the fridge for 30 mins, which seemed to bring it together a bit more. I then made 3 meatballs per skewer, rather than one long sausage, and bought the cooking time down to 10 mins. If you are determined to achieve a sausage, I guess popping an egg in the mix then chilling for 30 mins could work. Also, make sure you soak the skewers for at least an hour. I cheated on this and they caught fire on the BBQ!
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