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Merguez lamb kebabs

Merguez lamb kebabs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8

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

  • Freezable
Nutrition: per kebab
NutrientUnit
kcal250
fat17g
saturates8g
carbs5g
sugars4g
fibre1g
protein22g
salt0.3g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2013

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A star rating of 5 out of 5.2 ratings
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