Name: Merguez lamb kebabs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 8
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

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.