Haggis Kebabs

Give your Haggis a twist this Burns’ Night with our delicious Haggis Kebabs.

By Simon Howie
Serves 4
Prep time 40 mins


For the Haggis Kebabs:
450g Haggis
300g pork sausages
1 egg yolk
50g breadcrumbs
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
2 tsp garlic granules
1 tsp ground cinnamon
Salt and pepper

For the Spiced Tomato Sauce:
2 tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 tsp hot smoked paprika
1 tsp cinnamon
1 x 400g tin chopped tomatoes
Black pepper

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1. Light your fire pit or BBQ – you want to cook over hot embers rather than flames which will take approx. 30 minutes to develop.

2. Remove the sausage meat from their casings and add to a bowl along with the haggis, egg yolk, and the remaining dry ingredients. Mix well using your hands, then split the mixture into 4 and form into one long sausage shape around each of the 4 skewers. Put the skewers into the fridge to chill for at least 30 mins.

3. You can make the sauce in pan on the hob or over your fire pit, just keep it away from direct flames. Warm the oil in a small pan on a medium heat, then gently fry the onion, seasoning it with a few generous pinches of salt, for six to eight minutes, until soft. Add the garlic, cook for a few minutes more, until fragrant, then stir in the paprika and cinnamon, and cook for a minute more. Add the tomatoes, leave to simmer for 20 minutes, until the sauce is thick and reduced, then season to taste.

4. Once chilled, remove the skewers from the fridge and grill over the embers in your fire pit, cooking until they are piping hot all the way through. This will take approximately 5–10 minutes depending on the heat of your fire.

5. Toast your flat breads at the side of the grill to warm. Serve your kebabs with the tomato sauce, a dollop of natural yoghurt and lots of chopped fresh coriander.

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