Merguez lamb kebabs

• cumin seed↗2 tbsp tbsp
• coriander seed↗2 tbsp tbsp
• fennel seed2 tbsp tbsp
• paprika↗1 tbsp tbsp
• harissa↗2 tbsp tbsp

  plus extra to serve

• garlic cloves↗4

  finely minced

• ground cinnamon↗½ tsp tsp
• lean minced lamb800g г
• freshly chopped coriander

  and flatbreads, to serve

• carrots↗3

  coarsely grated

• cumin seed↗2 tsp tsp

  toasted

• pot Greek yogurt↗200g г
• small handful chopped coriander
• small handful chopped mint

Step-by-step instructions

1. 1

   Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.

2. 2

   When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.