These are delicious little minced sausages threaded on to skewers.


Serves 3-4

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course

 8 oz (225 g) chuck steak
 8 oz (225 g) lean belly pork or spare rib
 2 cloves garlic, crushed
 1 level teaspoon paprika
 pinch cayenne pepper
 1 tablespoon finely chopped fresh mint
 salt and freshly milled black pepper
For the sauce:
 about 4 inches (10 cm) cucumber, chopped into small cubes
 5 oz (150 g) natural yoghurt, Greek for preference
 2 teaspoons chopped fresh mint
 1 clove garlic, crushed


First the meats should be put through the finest blade of a mincer or chopped finely in a food processor. Then place them in a mixing bowl along with the garlic, paprika, a pinch of cayenne and a good seasoning of salt and pepper. Stir in the chopped mint and mix thoroughly to amalgamate everything.

If possible, leave the mixture in a cool place for a while to allow the flavours to develop, then mould the mixture into about nine little sausage shapes, about 2 inches (5 cm) in length. Thread these on to skewers – the flat kind is best – and cook over hot charcoal or under a pre-heated grill for 10-20 minutes, turning them frequently.

Serve them with the yoghurt sauce, made by simply combining all the sauce ingredients in a bowl with salt and freshly milled black pepper to taste.


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