Harissa-Glazed Lamb Sliders with Pomegranate Gremolata
Elevate your summer gathering with these vibrant, flavor-packed lamb sliders that combine spicy North African harissa with a refreshing pomegranate gremolata. Perfect for entertaining, these bite-sized delights offer an impressive fusion of textures and colors that will keep your guests talking long after the party ends.
Ingredients
- Ground lamb500 g
- Harissa paste2 tbsp
- Mini slider buns8 pcs
- Pomegranate seeds100 g
- Fresh parsley, chopped3 tbsp
- Garlic cloves, minced2 pcs
- Lemon zest1 tbsp
- Greek yogurt150 ml
- Red onion, thinly sliced0.5 pcs
- Ground cumin1 tsp
Instructions
In a large bowl, mix the ground lamb with 1 tablespoon of harissa paste, ground cumin, and a pinch of salt. Form into 8 small patties, slightly larger than your slider buns.
In a small bowl, toss together the pomegranate seeds, chopped parsley, minced garlic, and lemon zest. Set aside to let the flavors meld.
Stir the remaining tablespoon of harissa paste into the Greek yogurt until smooth. This will serve as the cooling yet spicy base for the sliders.
Heat a grill or skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side until nicely browned and cooked to your liking. Toast the slider buns briefly on the same surface.
Spread a generous dollop of harissa yogurt on the bottom bun. Place a lamb patty on top, followed by a spoonful of the pomegranate gremolata and a few slices of red onion.
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