Spicy Lamb Sausage with Grilled Onion and Zucchini



2-3 lb of ground lamb
2 tsp toasted cumin seeds
2 tsp toasted coriander seeds
1 tsp black peppercorns
6 allspice berries
2 tsp salt, as needed
1/2 tsp cayenne
Pinch of cinnamon
4 tbsp paprika
8 garlic cloves, smashed into paste

1/2 tsp toasted cumin seeds
1/2 tsp toasted coriander seeds
1/2 tsp toased caraway seeds
1 tsp paprika
Cayenne, to taste
2 garlic cloves, smashed into paste
2 tbsp red wine vinegar
1 tbsp lemon juice
1/4 tsp salt
4 tbsp olive oil

2 sweet onions, cut into 1/2 inch slices
Olive oil
Salt and pepper
2 zucchini, cut into 1/2 inch slices
1 head lettuce
2 tomatoes, cut into wedges
2 tbsp chopped cilantro
2 tbsp chopped mint
Pita bread, for serving


Grind together the first 3 spices, then add to lamb in a large mixing bowl. Season with salt, cayenne, cinnamon, paprika and garlic. Mix well and set aside. Take a small piece of meat and fry, cooking though. Check seasonings and chill for at least  30 minutes until cool. Form into small 2oz  patties.

Grind the cumin, coriander and caraway for the vinaigrette, then combine with paprika and a pinch of  cayenne. Add in the garlic, vinegar, lemon juice and salt to taste. Whisk in olive oil.

Heat up a grill pan on medium heat, then grill sausages in batches, about 2 minutes per side. Keep warm, then cook the onion slices with a little bit of olive oil and season with salt and pepper. Grill until softened, about 2 minutes per each side. Repeat with zucchini with the same instructions.

Line a platter with lettuce and add the sausage, onions and zucchini. Salt tomatoes and set on prepared plate.  Drizzle vinaigrette on top and sprinkle with cilantro  and mint. Serve with warmed pitas.

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