A warm salad wiith sweet potato, red quinoa and chickpea; featuring honey harissa dressing.
1kg lamb mince
1/2 onion finely diced
2 garlic cloves crushed
1 Tbs red vinegar
3 Tbs olive oil
1 Tbs fresh flat leaf parsley chopped
1/2 cup breadcrumbs
Salt and pepper
2 tsp ground cumin
2 tsp paprika
In a large bowl, mix mince, onions, garlic, parsley, vinegar, olive oil and season with the cumin, paprika, salt and pepper.
Cover and refrigerate for 2 hours.
Shape 1/4 cup lamb mixture at a time into sausages. Thread 1 sausage onto each skewer.
Refrigerate for 30 minutes until firm.
Pre-heat barbeque to a high heat. Brush with olive oil an cook for 10 minutes, turning frequently.
Serve with grilled tomatoes, tzatziki dip, chips and grilled pita bread.
Recipe provided by Kalimera Souvlaki Art