Name: Merguez lamb kebabs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: North African
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

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

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

Instructions

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.