Can I bake these skewers instead of grilling?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, turning halfway, until the sausage is cooked through and the potatoes are tender and lightly browned.
DINNER
Algerian Merguez Sausage and Potato Skewers with Harissa Yogurt
These flavorful skewers feature spicy merguez sausage and tender potatoes, grilled to perfection and served with a cooling, zesty harissa yogurt. It's a vibrant and satisfying dish that brings the bold flavors of North Africa to your dinner table.
HOW TO MAKE IT
Let's cook.
01
Precook the potatoes: Place the halved or quartered baby potatoes in a pot of cold, salted water. Bring to a boil and cook for 8-10 minutes, or until just tender when pierced with a fork. Drain well and let cool slightly.
02
Prepare the skewers: Cut each merguez sausage into 2-3 pieces. Thread the precooked potato pieces and merguez sausage onto metal or pre-soaked wooden skewers, alternating them. Aim for 3-4 pieces of sausage and potatoes per skewer.
03
Season the skewers: In a small bowl, combine 2 tablespoons of olive oil, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush the mixture evenly over the skewers.
04
Grill the skewers: Preheat a grill or grill pan to medium-high heat. Place the skewers on the hot grill and cook for 12-15 minutes, turning occasionally, until the sausage is cooked through and browned, and the potatoes are nicely charred.
05
Make the harissa yogurt: While the skewers are grilling, combine 1 cup of plain Greek yogurt, 1 tablespoon of harissa paste, and 1 tablespoon of fresh lemon juice in a small bowl. Stir until well combined.
06
Serve immediately with the harissa yogurt for dipping.
About This Recipe
These flavorful skewers feature spicy merguez sausage and tender potatoes, grilled to perfection and served with a cooling, zesty harissa yogurt. It's a vibrant and satisfying dish that brings the bold flavors of North Africa to your dinner table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the merguez and potatoes in the olive oil and spice mixture for at least 30 minutes before grilling. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Easy Substitutions
If merguez sausage is unavailable, use another spicy lamb or beef sausage. Sweet potatoes can be used instead of baby potatoes. For a milder sauce, reduce the amount of harissa paste or use a mild variety. A pinch of dried mint can be added to the harissa yogurt for an extra layer of flavor.
Storage & Reheating
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven. The harissa yogurt should be stored separately and will last for up to 5 days in the refrigerator.
Serving Suggestions
Serve these skewers with a simple green salad dressed with a lemon vinaigrette, alongside warm pita bread or couscous, or with a side of grilled vegetables like bell peppers and zucchini.
Common Mistakes
Not pre-cooking the potatoes can lead to unevenly cooked skewers, with raw potatoes and overcooked sausage. Overcrowding the grill can prevent proper browning and charring. Not oiling the skewers or grill can cause sticking. Using too much harissa in the yogurt without tasting can make the sauce too spicy for some. Not soaking wooden skewers can cause them to burn on the grill.
Frequently Asked Questions
What if I can't find merguez sausage?
You can substitute with another spicy lamb or beef sausage, or even a chicken sausage, adjusting the cooking time as needed.
Can I make the harissa yogurt ahead of time?
Absolutely! The harissa yogurt can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
How do I know if the potatoes are cooked enough before grilling?
The potatoes should be tender when pierced with a fork, but still firm enough to hold their shape on the skewer and withstand grilling.
MORE TO KNOW
Merguez sausage is a North African lamb or beef sausage, often spiced with harissa, cumin, and paprika, giving it a distinctive fiery flavor. Pre-cooking the potatoes ensures they are tender and cook evenly on the grill alongside the faster-cooking sausage. This method prevents raw potatoes or overcooked sausage. When grilling, aim for a good char on both the sausage and potatoes, as this adds a smoky depth that complements the spices beautifully. Don't overcrowd the grill, as this can lower the temperature and prevent proper browning.
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