Barbecued cevapi skewers with herb and quinoa tabbouleh
Ingredients
- ½ cup tricolour quinoa
- 125ml (½ cup) lemon juice (about 3 medium lemons)
- 3 tbsp extra virgin olive oil
- 1 bunch curly parsley, finely chopped
- 1 bunch mint, finely chopped
- 3 spring onions, thinly sliced
- 800g beef cevapi sausages
- 1 tsp smoked paprika, plus extra to serve
- 1 tsp chilli flakes, plus extra to serve
- 1 tbsp honey
- 2 cups Greek-style yoghurt, to serve
- 1 lemon, cut into wedges, to serve
Instructions
Barbecued cevapi skewers with herb and quinoa tabbouleh serves 4 original recipe by smh.com.au.
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