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.