Moroccan Harissa Lamb Sliders
Elevate your summer gathering with these vibrant and aromatic lamb sliders that bring a touch of North African flair to your table. Perfectly sized for mingling, these sliders combine spicy harissa-infused meat with a cooling pomegranate slaw for a truly impressive party bite.
Ingredients
- Ground lamb500 g
- Harissa paste2 tbsp
- Ground cumin1 tsp
- Mini slider buns8 stk
- Pomegranate seeds100 g
- Shredded red cabbage200 g
- Fresh mint leaves0.5 handful
- Greek yogurt150 ml
- Lemon juice1 tbsp
- Salt and pepper1 pinch
Instructions
In a large bowl, combine the ground lamb with the harissa paste, ground cumin, and a pinch of salt and pepper. Mix gently with your hands until well combined, being careful not to overwork the meat.
Divide the lamb mixture into 8 equal portions and shape them into small, thick patties that are slightly wider than your slider buns, as they will shrink slightly during cooking.
In a separate bowl, toss the shredded red cabbage with pomegranate seeds, chopped mint, lemon juice, and half of the Greek yogurt. Season with a little salt to taste.
Heat a grill pan or heavy skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side until nicely charred on the outside and cooked to your liking.
Lightly toast the slider buns. Spread the remaining Greek yogurt on the bottom buns, place the lamb patty on top, and finish with a generous heap of the minted pomegranate slaw before securing with a cocktail stick.
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