Serves 8
40 min
Merguez Lamb Kebabs
Recipe GLPRb151a3e029c645
Aromatic North African-inspired lamb kebabs made with a bold spice blend of toasted cumin, coriander, and fennel seeds combined with harissa, garlic, and warming cinnamon. The seasoned minced lamb is molded onto skewers and grilled over coals until golden and cooked through. Served with a cooling yogurt dip infused with toasted cumin seeds, fresh coriander, and mint, alongside warm flatbreads and extra harissa.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 wooden skewers
2 tbsp cumin seed
2 tbsp coriander seed
2 tbsp fennel seed
1 tbsp paprika
2 tbsp harissa
4 garlic cloves, finely minced
½ tsp ground cinnamon
800g lean minced lamb
salt and freshly ground black pepper to taste
2 tsp cumin seed, toasted
200g Greek yogurt
handful small handful fresh coriander, chopped
handful small handful fresh mint, chopped
extra harissa, for serving
warm flatbreads, for serving
Directions
Submerge the wooden skewers in a bowl of water and let soak for at least 15 minutes. In a small dry skillet over medium heat, toast the cumin seed, coriander seed, and fennel seed for 1–2 minutes, stirring frequently, until fragrant. Transfer to a mortar and grind with a pestle until coarsely broken down. Stir in the paprika, harissa, minced garlic, and cinnamon until well combined.
Place the minced lamb in a large bowl. Add the spice mixture and season with salt and pepper. Using your fingers, mix and squeeze the ingredients together until evenly distributed and the mixture holds together. Divide into 8 equal portions.
Remove the skewers from water and pat dry. Working with one portion of lamb mixture at a time, mold it firmly onto a skewer in a long, compact shape, pressing gently to ensure it adheres. Repeat with the remaining portions and skewers. The kebabs can be prepared up to one day ahead and refrigerated until ready to grill.
Prepare a grill or barbecue with coals and allow them to become ashen. In a small bowl, combine the Greek yogurt, toasted cumin seed, chopped coriander, and chopped mint. Set aside.
Place the kebabs on the grill grates. Grill for 10–15 minutes, turning occasionally to ensure even cooking, until the lamb is cooked through with an internal temperature of 160°F. Watch carefully for flare-ups caused by fat dripping from the kebabs.
Transfer the cooked kebabs to a serving platter. Top with fresh coriander and serve alongside the herbed yogurt dip, extra harissa for drizzling, and warm flatbreads.
