Recipe courtesy of Linkie Marais. For more recipes, please visit LinkieMarais.com.
- 11⁄2 lbs ground lamb
- 1 egg
- 2 tsp salt
- 1⁄2 tsp ground black pepper 2 cloves garlic (chopped)
- 1 tbsp chopped onion
- 1 tsp Italian seasonings
- 1 tsp Worcestershire sauce Mini pita pockets
Set the EGG for direct cooking at 450°F/232°C.
Mix first 8 ingredients together and form small patties. Grill sliders in the BGE Slider Basket until done (about 2-3 minutes on each side). Open pita pockets and spoon in some Tzatziki sauce and add arugula. Add lamb sliders … and enjoy!
Tzatziki Sauce Ingredients
- 1 cup plain Greek yogurt
- 1 cup sour cream
- 1 cup grated cucumber (peeled and seeded) 1 tsp salt
- 1⁄4 tsp pepper
- 2 cloves garlic (chopped)
- 2 tbsp lemon juice
- 1 tbsp fresh dill (chopped)
- 1 tsp olive oil
Tzatziki Sauce Instructions
Combine all ingredients and mix well. Refrigerate until ready to use.
For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Ingredients
- 1⁄4 cup light brown sugar
- 1⁄4 cup brandy
- 1 small container Mascarpone
- 1 tbsp powdered sugar
- 6 slices Angel Food cake
- Maraschino cherries (optional for garnish)
For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Instructions
Sprinkle pineapple slices with brown sugar on both sides. Let the slices sit for a few minutes. Grill pineapple for 2-3 minutes on each side or until pineapple slice becomes flexible. Remove from grid and place into a small bowl. Pour brandy on top of the pineapple; cool slightly and cut into quarters.
Combine powdered sugar and mascarpone and mix well. In the bottom of a martini glass layer, first the angel food cake, then the mascarpone, then the pineapple. Pour extra sauce into glasses. Garnish with pineapple slices and Maraschino cherries.