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Grilled Lamb Merguez with Harissa Aoili


For the lamb skewer:
260g 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:
113g cup mayonnaise
1 tbsp harissa


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




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