Warren Elwin’s small plates are best shared around the table — Greek style
Ingredients
| 500 g | Lamb mince (Main) |
| 1 | Red onion, small, grated |
| 1 Tbsp | Mint, chopped |
| 1 Tbsp | Oregano, chopped |
| 1 tsp | Dried thyme |
| ¼ tsp | Cinnamon |
| ¼ tsp | Smoked paprika |
| ¼ tsp | Cayenne pepper |
| ¼ tsp | Nutmeg, grated |
| ¼ cup | Breadcrumbs, fresh |
| 1 | Egg |
| 1 | Lemon, zested |
AdvertisementAdvertise with NZME.
Directions
- Mix lamb mince with onion, mint, oregano, and dried thyme. Add cinnamon, smoked paprika, cayenne pepper and grated nutmeg. Add breadcrumbs, egg, the zest of a lemon, some salt and pepper and mix together well with your hands.
- Chill the mixture for at least half an hour, then form into torpedo-shaped meatballs, lightly floured, on the ends of skewers.
- Grill in a hot oven, a grill pan or on the barbecue and serve with tzatziki orladolemono sauce.
