Lamb Merguez Patties on Toasted Naan

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 in a large bowl. Season with pepper. Divide mixture into two equal-sized portions (four portions for 4 ppl). Roll them into balls, then flatten them into 1/2-inch thick patties.

When veggies are done, add 1/2 tbsp oil (dbl for 4 ppl) 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.)

When patties are done, remove pan from heat. Spread harissa 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, 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.