North African Urfa Lamb Merguez Logs

Name: North African Urfa Lamb Merguez Logs
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 8 servings
Cuisine: North African
Ingredients: 4.4 Lb Ground Lamb; 1 3/4 Tbsp Urfa Biber; 7/8 Tbsp Ground Fennel Seed; 1 3/4 Tsp Ras El Hanout; 3/8 Tsp Ground Cinnamon; 2 whole Shallots; 1 3/4 Tbsp Kosher Salt; 1.6 Cups Greek Yogurt; 1 3/4 Tbsp Preserved Lemon; 9.6 pieces Naan Bread; 3/8 Cup Pomegranate Seeds

Urfa-spiced lamb logs, preserved lemon yogurt, and char for ten

Prep: 35 min
Cook: 18 min
Serves 8
Difficulty: medium

Merguez night—bold lamb spice, fast char, skewers that survive a hold

Why crews like it: Merguez brings lamb variety beyond kofta or harissa chicken. Skewers cook in minutes between calls and hold covered at 170°F without drying if pulled at temp.

756Cal

70gProtein

21gCarbs

44gFat

Ingredients

4.4 Lb Ground Lamb
1 3/4 Tbsp Urfa Biber
7/8 Tbsp Ground Fennel Seed
1 3/4 Tsp Ras El Hanout
3/8 Tsp Ground Cinnamon
2 whole Shallots
1 3/4 Tbsp Kosher Salt
1.6 Cups Greek Yogurt
1 3/4 Tbsp Preserved Lemon
9.6 pieces Naan Bread
3/8 Cup Pomegranate Seeds

Instructions

Mix merguez lamb: Combine lamb, urfa biber, fennel, ras el hanout, cinnamon, drained shallot, and salt until uniform. Mix until tacky, about 3 minutes.
Form skewer logs: Press lamb around wide flat skewers in 8-inch logs about 1 inch thick. Chill 30 minutes on a sheet pan.
Build preserved-lemon yogurt: Whisk yogurt with minced preserved lemon rind and pinch of salt. Keep cold until service.
Heat grill: Preheat grill to medium-high, 425°F. Oil grates—lamb fat will flare; keep a cooler zone ready.
Grill merguez skewers: Grill skewers 4–5 minutes per side until deeply charred and 160°F internal. Move to indirect heat if flare-ups hit.
Rest and hold: Rest skewers 5 minutes to 165°F carryover. Slide onto hotel pans, cover with foil, hold at 170°F until service.
Warm flatbread: Wrap flatbread in foil bundles and warm on the grill 2–3 minutes at 400°F.
Tonight's line: Serve two skewers per firefighter with harissa yogurt and flatbread. Call temps: pull at 165°F, held at 170°F max.

Tonight's spread

Merguez skewers with harissa yogurt and warm flatbread.
Quick cucumber-mint salad with lemon.

Hall tips

Wide flat skewers keep ground lamb from spinning on the grill.
Chill formed logs—they hold shape better over direct heat.
Harissa yogurt stays cold on the side so skewers hold without curdling sauce.

Meal prep

Chill formed skewers 30 minutes. Grill medium-high 425°F. Hold finished skewers covered at 170°F up to 30 minutes—do not exceed 175°F or lamb toughens. Calls: pull at 165°F, rest 5 minutes before sliding off.

Leftovers

Crumble lamb into pita with extra harissa yogurt.
Chop into couscous with preserved lemon.

flat-top griddle
flat metal skewers
instant-read thermometer
mixing bowls
hotel pans
tongs