Merguez Lamb Kebabs

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

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• 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

Directions

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.

Categories: Barbecue