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    Merguez Kebabs

    clock-icon320 minutes
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    Pixicook editorial team

    Spicy and flavorful kebabs made with ground lamb and a mix of cilantro, harissa, and spices.

    Ingredients for Merguez Kebabs

    units in
    USchevron
    units in
    USchevron
    serves
    24 peoplechevron
    serves
    24 peoplechevron

    Ground Lamb

    0 lb

    Substitute chevron-down

    Cilantro, 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. Knead Meat Mixture

    In a large bowl, combine the ground lamb, cilantro, salt, baking soda, harissa, and club soda. Knead the mixture with your hands for up to 10 minutes until it feels cohesive and bound together.

    2. Refrigerate Meat Mixture

    Cover the bowl with plastic wrap and place it in the refrigerator for at least four hours to allow flavors to meld and the meat to firm up.

    3. Form Kebabs

    Remove the meat mixture from the refrigerator and roll into cylinder shapes, approximately the size of traditional kebabs. Return them to the refrigerator for another hour to hold their shape for cooking.


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