Merguez lamb kebabs

Merguez are highly spiced lamb sausages from North Africa, and you can use the same fragrant flavour combination to make lamb kebabs.

Makes 8 Prep 25 mins Cook 15 mins 2 tbsp each cumin seeds, coriander

seeds and 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 each chopped

coriander and mint

YOU WILL NEED

8 skewers

1 If using wooden skewers, soak in hot 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 eight long kebabs, straight onto the skewers. This can be

done up to a day ahead. Mix all the ingredients for the yogurt and chill.

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. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads. PER KEBAB 250 kcals, fat 17g, saturates 8g, carbs 5g, sugars 4g, fibre 1g, protein 22g, salt 0.3g