Tunisian Merguez with Grilled Peppers and Onions

About This Recipe

Tunisian Merguez with Grilled Peppers and Onions is a real, traditional Tunisian dish. Spicy lamb merguez sausages grilled alongside charred peppers and onions, a simple, smoky Tunisian barbecue favorite.\n\nMerguez, a spiced lamb or beef sausage colored deep red with harissa and paprika, is a staple across the Maghreb, grilled at nearly every Tunisian family barbecue and street food stall.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 8merguez sausages
• 2red bell peppers(quartered)
• 2yellow onions(thickly sliced)
• 3 tbspolive oil
• 1 tspground cumin
• 1 tspfine sea salt
• 1lemon(cut into wedges)
• 2 tbspchopped fresh parsley
• 4pita or crusty bread(to serve)

Instructions

1. 1

   Prep the vegetables

   Toss the bell pepper quarters and onion slices with olive oil, cumin and salt.

2. 2

   Heat the grill

   Preheat a grill or grill pan to medium-high heat.

3. 3

   Grill the vegetables

   Grill the peppers and onions for about 10 minutes, turning occasionally, until charred and tender.

4. 4

   Grill the merguez

   Grill the merguez sausages alongside or after the vegetables for about 8 minutes, turning occasionally, until charred outside and cooked through.

5. 5

   Rest

   Let the sausages rest for a couple of minutes.

6. 6

   Serve

   Serve the merguez alongside the grilled vegetables, with lemon wedges, fresh parsley and warm bread.

Variations

• •

  Add grilled zucchini or eggplant for a more varied vegetable spread.

• •

  Serve with a side of harissa for those who want extra heat.

• •

  Stuff the grilled merguez and vegetables into warm pita for a handheld sandwich version.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions