Part skinless sausage, part meatball, these ‘nekkid’ sausages are inspired by Balkan cevapi and Middle Eastern kofta.






Skill level

Average: 4 (9 votes)

The fresh herbs and onions provide a bright contrast to the fatty lamb. Prepare and shape these in advance, and grill once ready. You can even make them football shaped for a game-day appropriate feed.


  • 35 g (1¼ oz/¼ cup) pistachio nuts 
  • 1 kg (about 2 lb) minced (ground) lamb
  • 25 g (1 oz/½ cup) chopped mint
  • 15 g (½ oz/½ cup) chopped flat-leaf (Italian) parsley
  • 80 g (2¾ oz/½ cup) finely diced onion
  • 1 garlic clove, crushed 
  • 2 tsp ground cumin
  • Kosher salt
  • 260 g (9¼ oz/1 cup) Greek yoghurt
  • 2 tbsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Toast the pistachio nuts in a dry frying pan over low heat for 4–6 minutes until fragrant. Transfer to a board and chop the pistachios into small coarse crumbs. (If your pistachios are already toasted, you can skip this step.) Put the pistachios, lamb, half the mint, half the parsley, onion, garlic and cumin in a bowl. Use your hands to combine all the ingredients, being cautious not to overwork the meat. Take a handful of meat at a time and form the mixture into sausages, about 10 cm (4 inches) in length.  

Heat a grill to medium–low. Immediately before grilling, season the sausages well on both sides with a generous sprinkling of salt. Place the sausages on the grill and cook, turning every 5 minutes, until the sausages are browned and have reached an internal temperature of 71°C (160°F).

Put the remaining mint and parsley in a blender or food processor. Add the yoghurt and lemon juice, season with a little salt, to taste, and blend until well combined. Serve the cooked nekkid sausages with the yoghurt dipping sauce. 


Recipe from Hardcore Carnivore by Jess Pryles (Murdoch Books, hb, $39.99).