Recipe courtesy of Linkie Marais. For more recipes, please visit LinkieMarais.com.
680 g ground lamb
2 tsp salt
½ tsp ground black pepper 2 cloves garlic (chopped)
1 tbsp chopped onion
1 tsp Italian seasonings
1 tsp Worcestershire sauce Mini pita pockets
Tzatziki Sauce Ingredients
1 cup plain Greek yogurt
1 cup sour cream
1 cup grated cucumber (peeled and seeded)
1 tsp salt
¼ tsp pepper
2 cloves garlic (chopped)
2 tbsp lemon juice
1 tbsp fresh dill (chopped)
1 tsp olive oil
For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Ingredients
¼ cup light brown sugar
¼ cup brandy
1 small container Mascarpone
1 tbsp powdered sugar
6 slices Angel Food cake
Maraschino cherries (optional for garnish)
Set the EGG for direct cooking at 232°C/450°F.
Mix first 8 ingredients together and form small patties. Grill sliders in a 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 Instructions
Combine all ingredients and mix well. Refrigerate until ready to use.
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.