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    Merguez Kebabs

    clock-icon330 minutes
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    Pixicook editorial team

    A mouthwatering kebab recipe featuring ground lamb and aromatic spices.

    Ingredients for Merguez Kebabs

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ground Lamb

    0 lb

    Substitute chevron-down

    Cilantro, Stemmed and finely chopped

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Harissa

    tablespoons

    Substitute chevron-down

    Club Soda

    tablespoons

    Substitute chevron-down

    How to Make 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.


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