Merguez Kebabs

1. Mix Ingredients

In a large bowl, place the ground lamb and add cilantro, salt, baking soda, harissa, and club soda. Use your hands to knead the mixture thoroughly for up to 10 minutes until it becomes smooth and uniform.

2. Rest the Mixture

Cover the bowl tightly with wrap and refrigerate the mixture for at least 4 hours to let the flavors meld and the mixture to firm up.

3. Shape the Kebabs

After chilling, take portions of the meat and roll them into uniform-sized cylinders, then return them to the refrigerator for at least another hour to help them hold their form when cooked.

4. Cook the Kebabs

Grill or pan-fry the kebabs until they are browned and cooked through.