Indian

Tandoori sausages with pineapple and chilli salad

Name: Tandoori sausages with pineapple and chilli salad recipe
Yield: 4
Cuisine: /indian
Ingredients: 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; 1/2 cup mint leaves, finely chopped, plus extra leaves to serve; 1/2 pineapple, cut into 1cm pieces; 1 long red chilli, seeds removed, finely chopped; 1/2 bunch coriander, leaves picked, chopped, plus extra leaves to serve

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by Kirsten Jenkins

Jan 19, 2020

You'll need two metal skewers for this Indian inspired sausage recipe.

2 tbs tandoori paste
2 tbs Greek yoghurt
8 (1kg) thick good-quality lamb sausages
Store-bought naan, warmed, to serve

Raita

1 cup (280g) Greek yoghurt
1 Lebanese cucumber, halved, seeds removed, finely chopped
1/2 cup mint leaves, finely chopped, plus extra leaves to serve

Pineapple and chilli salad

1/2 pineapple, cut into 1cm pieces
1 long red chilli, seeds removed, finely chopped
1/2 bunch coriander, leaves picked, chopped, plus extra leaves to serve

Method

1.

Combine tandoori paste and yoghurt in a bowl. Add sausages and mix well to coat. Cover and chill for 30 minutes to marinate.
2.

For the raita, combine all ingredients in a bowl and season to taste. Set aside.
3.

For the pineapple and chilli salad, combine all ingredients in a bowl and season with salt. Set aside.
4.

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.
5.

Top naan with sausages and scatter with extra herbs. Serve with raita and pineapple and chilli salad.