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 oil 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.

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 dip. Scatter the kebabs and dip with coriander, and serve with extra harissa and warm gluten free flatbreads.

Recipe from Good Food magazine

Low FODMAP Recipe

Merguez lamb kebabs

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2 tbsp cumin seeds

2 tbsp coriander seeds

1 tbsp paprika

2 tbsp harissa, plus extra to serve- click for recipe

2 tbsp garlic infused oil

½ tsp ground cinnamon

800g lean minced lamb

freshlychopped coriander and gluten free flatbreads

For the dip

3 carrots, coarsely grated

2 tsp cumin seeds, toasted

200g pot lactose free double cream + juice ½ lemon

small handful chopped coriander

small handful chopped mint

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