Lamb Merguez Patties on Toasted Naan

Lamb Merguez Patties on Toasted Naan

with Spicy Aioli and Salad

Read more

Our HelloFresh take on this popular Middle Eastern lamb sausage is sure to be a winner. Spiced lamb patties, soft naan, spicy aioli, and fresh parsley...dinner tonight pulls out all the stops!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Shawarma Spice Blend

2 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

56 g

Spring Mix

2 tsp



160 g

Sweet Bell Pepper

56 g

Red Onion, sliced

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

7 g


1 tbsp

White Wine Vinegar


Not included in your delivery

½ tsp


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3807 kJ
Calories910 kcal
Fat53 g
Saturated Fat14 g
Carbohydrate72 g
Sugar13 g
Dietary Fiber5 g
Protein24 g
Cholesterol115 mg
Sodium1610 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon

Before starting, wash and dry all produce.Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy or 2 tsp extra spicy! Core, then cut pepper into 1/4-inch slices. Roughly chop parsley. Finely chop half the onion slices and set aside. Stir together mayo and 1/2 tsp sriracha (dbl for 4 ppl) in a small bowl (NOTE: Reference Heat Guide) . Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onion slices. Cook, stirring occasionally, until peppers are tender-crisp, 5-7 min. Add half the Shawarma Spice Blend. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add 2 tsp vinegar (dbl for 4 ppl). Cook, stirring often, until combined, 30 sec. Transfer to a plate. Cover to keep warm.


While veggies cook, add lamb, chopped onions, half the parsley and remaining Shawarma Spice Blend to a large bowl. Season with pepper. Divide mixture into two equal-sized portions (four portions for 4 ppl). Roll into balls, then flatten them into 1/2-inch thick patties.


When veggies are done, add 1/2 tbsp oil to the same pan, then patties. Pan-fry, until golden-brown and cooked through, 3-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)


When patties are done, remove pan from heat. Spread spicy aioli on one side of each naan. Top half of the naans with veggies and a patty. Top with remaining naans and press together. Wipe the pan clean. Heat the same pan over medium heat. When hot, add assembled sandwiches. Toast, one at a time, pressing down with the back of a spatula or a clean heavy bottom pan, until naans are toasted and golden-brown, 1-2 min per side.


Whisk together remaining parsley, 1 tsp vinegar, 1/2 tsp sugar and 2 tsp oil (dbl all for 4 ppl) in another large bowl. Season with salt and pepper. Add spring mix and toss to coat. Cut lamb sandwiches in half, then divide between plates. Serve salad on the side.