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- 500g minced lamb
- 1 tsp dried mint
- 1 lemon juice and zest
- 1 tsp chilli powder
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 tbsp fresh rosemary chopped
- 1 egg
- 2 tbsp fresh oregano chopped
- Olive oil
- 3 tbsp fresh parsley chopped
- ½ bunch flat-leaf parsley chopped
- ¼ bunch mint chopped
- 1 spring onion finely sliced
- 1-2 tsp fresh lemon juice
- 2 tsp oregano chopped
- 1 garlic clove finely chopped
- Pinch of salt
- Cracked pepper
- 150ml olive oil
- 100g Danish feta crumbled
For the Lamb
Combine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges.
For the Feta Salsa Verde
Combine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.