Barbecued cevapi skewers with herb and quinoa tabbouleh
Quinoa steps in for cracked wheat in this herb-strewn salad, an ideal match for grilled skinless sausages and yoghurt, which can be stuffed into a pita pocket for an even heartier meal.
Ingredients
½ cup tricolour quinoa
125ml (½ cup) lemon juice (about 3 medium lemons)
3 tbsp extra virgin olive oil
1 bunch curly parsley, finely chopped
1 bunch mint, finely chopped
3 spring onions, thinly sliced
800g beef cevapi sausages
1 tsp smoked paprika, plus extra to serve
1 tsp chilli flakes, plus extra to serve
1 tbsp honey
2 cups Greek-style yoghurt, to serve
1 lemon, cut into wedges, to serve
Method
Step 1
Place the quinoa and 1½ cups of water in a saucepan over high heat and bring to a boil. Reduce the heat to low, cover with a lid and cook for 10 minutes or until the quinoa is cooked and the water has been absorbed. Place in a large bowl, add ¼ cup of the lemon juice and 2 tablespoons of the olive oil, season with salt and pepper and toss to combine. Set aside to cool.
Step 2
Add the parsley, mint and spring onion and toss to combine. Refrigerate.
Step 3
Preheat the chargrill or barbecue to high. Thread the cevapi onto 8 metal skewers.
Step 4
Mix the paprika, chilli flakes and honey with the remaining tablespoon of oil and ¼ cup of lemon juice. Brush 1 tablespoon of the paprika dressing over the cevapi. Cook, turning occasionally, for 6-8 minutes, or until charred.
Step 5
Serve the cevapi with the tabbouleh, yoghurt, lemon wedges, remaining paprika dressing and extra chilli flakes.
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