Pork & Chorizo Kebabs with Harissa Mustard Recipe

maille mustardThis is a lovely, easy recipe I’ve created for the Maille Culinary Challenge. I had to come up with a recipe which used at least one Maille product, I picked Maille Mustard with white wine, lemon and Harissa. On its own it’s a lovely mustard but I used it in three, yes three different ways in this recipe.

It’s a quick and pretty easy mid-week meal. It went down an absolute storm. Here’s how I did it. It makes around 8 good sized kebabs, enough for 4 hungry people.


  • 500g of minced pork
  • 4 large Spanish style chorizo pork sausages from our local butcher, skin removed
  • A bunch of coriander
  • 2 dessert spoons of Maille Mustard with white wine, lemon and Harissa
  • One bag of salad leaves of your choosing
  • One tortilla wrap per kebab

For the salad dressing:

  • 4 teaspoons of Maille Mustard with white wine, lemon and Harissa
  • 2 teaspoon of honey
  • 4 dessert spoons of cider vinegar
  • 12 dessert spoons of olive oil
  • Salt & Pepper


photo 2 (1)Whizz up half of your bunch of coriander in a food processor, add two dessert spoons of Maille Mustard with white wine, lemon and Harissa, your pork mince and the chorizo sausage and whizz some more until it’s all blended but not smooth, you still want some chunky bits. Then form into sausage shapes around your kebab sticks. They should look like this:

Put on a non-stick baking tray and cook in a pre-heated oven for 30 minutes at 220˚ turning regularly.

In the meantime make your salad dressing. Use a clean jar and add all the salad dressing ingredients listed above. Put the lid on the jar and give it a good shake until it’s all mixed together. Taste and adjust the seasoning if you need to. Just before serving toss your salad leaves in the dressing. Chop the remaining coriander.

To serve take a warmed tortilla wrap, spread thinly with some Maille Mustard with white wine, lemon and Harissa and top with your dressed salad leaves, drizzling any remaining salad dressing on them. Put your cooked kebabs on top, scatter with some chopped coriander, roll your wrap and enjoy.

photo (11)

The kebabs were a big hit with the harissa mustard adding an additional layer of flavour to the dish. I loved it in the salad dressing too and I virtually licked the jar clean.

You can find out more about Maille and their range of gourmet mustards and other accompaniments on their website. Wish me luck with the Maille Culinary Challenge!

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