MERGUEZ LAMB KEBABS

Merguez lamb kebabs image

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

Provided by Barney Desmazery

Categories Main course

Time 40m

Yield Makes 8

Number Of Ingredients 14

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 250 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium