Photo by Tamara West
Warren Elwin’s small plates are best shared around the table — Greek style
- Mix lamb mince with onion, mint, oregano, and dried thyme. Add cinnamon, smoked paprika, cayenne pepper and grated nutmeg. Add breadcrumbs, egg, the zest of a lemon, some salt and pepper and mix together well with your hands.
- Chill the mixture for at least half an hour, then form into torpedo-shaped meatballs, lightly floured, on the ends of skewers.
- Grill in a hot oven, a grill pan or on the barbecue and serve with tzatziki or ladolemono sauce.