Algerian merguez is delicious and is hard to find in the US (we know of a place in Boston). So when we crave it, we make it and it takes less than 30 minutes to do it. We use a leaner cut of meat than is typical and we don’t use casing or food coloring.
We love merguez stuffed into a baguette and topped with harissa for a traditional street food.
by Soumeya | May 2019
- Prep time: 10 minutes
- Cook time: 30 minutes
- Inactive time: 0 minutes
- Total time: 40 minutes
- 10 cloves of garlic, minced *
- 1 shallot, minced *
- 3 tablespoons parsley, minced *
- 3 tablespoons cilantro, minced *
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon caraway
- ½ teaspoon ground pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- Optional: 2 teaspoons beet powder
- 1 pound ground beef, 85%-15% or leaner *
- 2 tablespoons olive oil
- In a medium bowl, mix the garlic, shallot, parsley and cilantro. Combine to mix.
- Add the cumin, caraway, ground pepper, paprika, salt and beet powder. Mix so the spices are integrated with the herbs.
- Add the ground beef and using a spatula or fork mix to combine.
- Shape the beef into 4 inch long kabobs. Don’t overwork the meat.
- In a large sized skillet, heat up the olive oil until shimmering. Add the kabobs without overcrowding them and brown on all sides. Cover and let it cook for an additional 15 minutes or until the internal temperature reaches 165 F.
- Remove from the heat and serve warm.
- Ground lamb is traditionally used for merguez and can be used in this recipe.
Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.