Lamb kebabs with spicy sausage and herb salad

National Braai Day is upon us once again, so grab your tools and ready the coals. We’ve got a tasty lamb kebab with chickpea salad and harissa dressing recipe for you to try, straight from our Mastering Meat 1 online cooking course presented by Peter Goffe-Wood. Head this way and up your braai game.

Lamb kebabs

Ingredients (serves 6):

For the lamb kebabs and merguez:
1.2kg lamb rump or leg, cut into 2cm cubes
Salt and freshly ground pepper
600g merguez (spicy lamb sausage)

For the chickpea and herb salad:
2 tins (400g each) chickpeas
Juice of 1 lemon
1 Tbsp olive oil
Salt and freshly ground pepper
2 garlic cloves, crushed
1 green chilli, chopped
1 red onion, thinly sliced
10g coriander, roughly chopped
10g mint, roughly chopped
10g flat leaf parsley, roughly chopped

For the harissa dressing:
75ml olive oil
3 garlic cloves, crushed
4 red chillies, deseeded and chopped
1 Tbsp cumin seeds
2 tsp caraway seeds
2 tsp coriander seeds
100ml tinned tomatoes
1 tsp white sugar


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.

For the chickpea and herb salad:
1. Place the chickpeas, lemon juice and olive oil into a saucepan.
2. Heat for 5 minutes so that the mixture is warm.
3. Season with salt and freshly ground pepper to taste.
4. Add the rest of the ingredients and serve immediately.

For the harissa dressing:
1. Heat a little olive oil in a pan and gently fry the garlic and chilli, being careful not to burn it.
2. Take it off the heat once done.
3. Grind the spices together using a pestle and mortar.
4. Add all of the ingredients into a blender, blend until smooth and then season to taste.

lamb kebab 1

Serve lamb kebabs with merguez sausages, alongside the room temperature chickpea and herb salad, doused in a little harissa dressing.

Keen to master more things meat? Then check out Mastering Meat 1 and Mastering Meat 2.