Merguez Kebab
Serves: 24
The popular North African sausage, with flavourful Harissa and spices made into a kebab.
  • 2 lbs/1kg lean ground beef (10 percent)
  • 1 lb/500g ground beef (20 percent)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fennel
  • 1 tablespoon paprika
  • ½ tsp cayenne
  • 2 teaspoons salt
  • 4 garlic cloves, finely minced
  • 3 tablespoons harissa paste
  • 1 small onion, finely chopped
  • handful of mint, finely chopped
  1. Mix everything except onion and mint together and marinate overnight in the fridge.
  2. If you want to use it as a sausage, fry up in some oil as links or patties.
  3. If you want to make kebabs, add the onions and mint, form into kebab shape or patties and grill.
  4. Brush with a neutral flavoured oil before grilling or placing in the oven.
  5. You can also bake at 400℉/200℃ for about 30 minutes or until firm and browned.
  6. You can also stick them under the broiler for 5 minutes to get a deeper brown colour.
The Merguez is a spicy sausage and you can control that by increasing or decreasing the chilli powder and the Harissa. The recipe above is not too spicy, just enough kick and very flavourful. The flavour that the Harissa adds is incredible; the spicy roasted pepper and hot peppers add a nice heat and colour.
Nutrition Information
Calories: 2585 Fat: 166g Saturated fat: 63g Unsaturated fat: 79g Trans fat: 11g Carbohydrates: 16g Sugar: 5g Sodium: 6542mg Fiber: 5g Protein: 241g Cholesterol: 842mg
Recipe by Coffee and Crumpets at