Sausages and Homemade Burgers
Sausages and burgers work just as well on the Cyprus BBQs as they do on anything else; in fact, they’re a lot easier – no turning sausages every five minutes!
Sausages (chorizo, regular, merguez)
250g beef mince
1 onion finely chopped
2 cloves garlic, grated
Handful fresh parlsey and mint, chopped
1 red chilli chopped
1 cup self-raising flour
Pinch salt & sugar
1 tbsp olive oil
½ cup water
Thread the sausages onto the skewers and place over the charcoal (low heat) letting them turn to cook evenly; they’ll take about 15 minutes.
Mix all the burger ingredients together, but don’t overwork the meat; form into two patties, put the grill over the skewers and place the burgers on top to cook, about 10 minutes, turning once.
Mix the flatbread ingredients together in a bowl, once well combined, empty onto a work surface, and knead until it forms a dough, adding more if needed. Cut dough in half and roll out into two discs about 5mm thick, place these on the grill for a minute or two each side and remove once done.
Serve as normal, a few salad leaves is a nice touch!