Cooked - Tandoori Sausages With Pineapple And Chilli Salad - New Recipe

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Tandoori Sausages With Pineapple And Chilli Salad

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4.0

2 tbs tandoori paste

2 tbs Greek yoghurt

8 (1kg) thick good-quality lamb sausages

Store-bought naan, warmed, to serve

1 cup (280g) Greek yoghurt

1 Lebanese cucumber, halved, seeds removed, finely chopped

½ cup mint leaves, finely chopped, plus extra leaves to serve

½ pineapple, cut into 1cm pieces

1 long red chilli, seeds removed, finely chopped

½ bunch coriander, leaves picked, chopped, plus extra leaves to serve

Combine tandoori paste and yoghurt in a bowl. Add sausages and mix well to coat. Cover and chill for 30 minutes to marinate.
For the raita, combine all ingredients in a bowl and season to taste. Set aside.
For the pineapple and chilli salad, combine all ingredients in a bowl and season with salt. Set aside.
Heat a barbecue grill with a hood over medium heat. Thread sausages horizontally onto 2 metal skewers. Place on grill then close the hood. Grill for 6-8 minutes each side until cooked and slightly charred.
Top naan with sausages and scatter with extra herbs. Serve with raita and pineapple and chilli salad.

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