Page 104 - YC Cooking School

10g coriander, roughly chopped
10g mint, roughly chopped

10g flat leaf parsley, roughly chopped

For the harissa dressing

75 ml olive oil
3 garlic cloves, crushed
4 red chillies, deseeded and chopped
1 Tbsp (15ml) cumin seeds
2 tsp (10ml) caraway seeds

2 tsp (10ml) coriander seeds
100 ml tinned tomato
1 tsp (5ml) white sugar

Tools

Knife
Chopping board
Mixing bowls
Pestle and mortar
Barbecue
Tongs
Saucepan
Frying pan

Kitchen spoons
6 kebab skewers
Blender

What to do:

For the lamb kebabs and merguez

1. Season the lamb with salt and pepper.
2. Thread the lamb pieces onto the kebab skewers, about 6 cubes of lamb per skewer.
3. Cook over hot coals until medium, for approximately 15 minutes.
4. Remove lamb skewers from the fire and allow them to rest.
5. While lamb is resting, grill the merguez sausages until perfectly cooked.
6. Serve lamb kebabs with merguez sausages, alongside the room temperature chickpea
and herb salad, doused in a little harissa dressing.

For the chickpea and herb salad

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