⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 pound Merguez sausages
• 2 tablespoons Harissa paste
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1/2 teaspoon Smoked paprika
• to taste Salt
• to taste Black pepper
• 2 pounds Potatoes
• 1/4 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons Fresh parsley
• 1 tablespoon White wine vinegar
• 1 teaspoon Sugar

📖 Instructions

1. First things first, let’s tackle those delicious Merguez sausages. If using fresh Merguez, remove them from their casings and gently crumble the meat into a large bowl. If using pre-made Merguez patties, slice each patty into 2-3 pieces.
2. Now, the marinade – this is where the magic happens! In the same bowl, add 2 tablespoons of harissa paste (adjust to your preferred spice level!), 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, a generous pinch of salt, and a good grind of black pepper. Mix everything together until the merguez is evenly coated and looking luscious.
3. Next, let’s prep the potatoes for our amazing potato salad! Peel and cube 2 pounds of potatoes into roughly 1-inch pieces. Boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside to cool slightly. Once cool enough to handle, slice those delicious potatoes, but don't pulverize them. We still want a bit of texture!
4. While the potatoes are cooking, prepare the salad dressing. In a separate bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons finely chopped fresh parsley, 1 tablespoon white wine vinegar, 1 teaspoon sugar, salt, and pepper to taste. Trust me, it's better than store-bought!
5. Once the potatoes are cool enough, gently fold them into the potato salad dressing, mixing until evenly coated. Taste and adjust seasonings if needed. Remember, a little salt and pepper go a long way. Add a sprinkle of paprika and parsley for presentation-- trust me, it makes a difference!
6. Now, thread the marinated Merguez onto skewers, leaving a little space between each piece. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Seriously, don't skip this step!
7. Preheat your grill or grill pan to medium-high heat. Grill the kebabs for 4-5 minutes per side, or until they are cooked through and nicely charred. Keep a close eye on them to prevent burning. I find this always tastes better if its cooked outside, it's just more fun that way.
8. Serve the spicy Merguez kebabs immediately with the potato salad. You could add some fresh green salad, crusty bread—this whole thing is incredibly adaptable. Feel free to experiment!

📝 Notes

• For best results, use high-quality Merguez sausages.
• Feel free to add other vegetables to your potato salad, such as chopped celery or green onions.
• If you don't have harissa paste, you can substitute with a mixture of chili powder, cumin, and paprika.
• Make sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. I know it sounds simple, but trust me!