Shared by Tiffany Kisluk
Shared by Tiffany Kisluk
Spicy Merguez Kebabs
Yield: 4-6 servings
Spicy Merguez Kebabs
Yield: 4-6 servingsFamily Journey
Tunis, TunisiaBat Yam, Israel
Houston
This recipe was shared by Tiffany Kisluk. Read more about her family in "For This Tunisian Family, the Grill’s Always On the Night Before Passover" and try her recipes for chicken skewers with paprika and lemon and fresh artichoke salad with lemon and pilpelchuma.
Ingredients
- ½ pound ground lamb (20% fat)
- ½ pound ground chuck beef (20% fat)
- 2 garlic cloves, crushed
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- 2 teaspoons ground fennel seeds
- 1 ½ teaspoons salt
- ⅛ teaspoon ground black pepper
Preparation
Step 1
Place the lamb and beef into a large mixing bowl and add the garlic, paprika, cayenne, fennel, salt and pepper. Mix well until combined. Cover the bowl and refrigerate for at least two hours to marinate.
Step 2
Take about ¼ to ½ cup of the meat mixture and shape it into a 3 inch kebab log. Place it onto a plate and repeat shaping the remaining kebabs.
Step 3
Place the grill or skillet on medium high heat and lightly brush with oil. Add as many kebabs that fit onto the grill or skillet and cook until the kebabs have grill marks and are cooked through, about 3-5 minutes on each side.
Step 4
Serve hot.
