Grilled Lamb Merguez with Harissa Aioli

Ingredients
  • Serves 1-2
  • For the lamb skewer:
  • 250 g Ground Lamb
  • 1 Small Garlic Clove, minced
  • 0.5 tsp Ginger, minced
  • 0.5 tsp Cilantro, chopped
  • 0.5 tsp chopped Mint
  • 0.5 tsp Harissa
  • 1 tsp Old Bay Seasoning
  • For the aioli:
  • 113 g cup Mayonnaise
  • 1 tbsp Harissa
Method

Tip: Soak wooden skewers in water for 30 minutes before threading with lamb. 1. In a mixing bowl mix all ingredients together until fully incorporated. 2. Separate into 2 balls and place on water-soaked skewers, spreading the meat to about 0.5 inch thick. Grill lamb skewers until medium and remove 3. In a separate mixing bowl mix together the mayonnaise and harissa to make the aioli.

Old Bay Seasoning

Z4797

Heinz Mayonnaise

HZ1705

Harissa Red Pepper Puree

NT5207