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.
In short
Moroccan Harissa Lamb Sliders takes about 40 minutes (25 min prep, 15 min cooking), serves 4 and needs 10 ingredients.
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Questions and answers
How long does Moroccan Harissa Lamb Sliders take?
About 40 minutes in total: 25 minutes prep and 15 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Ground lamb, Harissa paste, Ground cumin, Mini slider buns, Pomegranate seeds, Shredded red cabbage …. With Veloop you can add them all to your shopping list.
