Recipe courtesy of Linkie Marais. For more recipes, please visit



680 g ground lamb

1 egg

2 tsp salt

½ tsp ground black pepper 2 cloves garlic (chopped)

1 tbsp chopped onion

1 tsp Italian seasonings

1 tsp Worcestershire sauce Mini pita pockets



Tzatziki Sauce Ingredients

1 cup plain Greek yogurt

1 cup sour cream

1 cup grated cucumber (peeled and seeded)

1 tsp salt

¼ tsp pepper

2 cloves garlic (chopped)

2 tbsp lemon juice

1 tbsp fresh dill (chopped)

1 tsp olive oil


For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Ingredients

¼ cup light brown sugar

¼ cup brandy

1 small container Mascarpone

1 tbsp powdered sugar

6 slices Angel Food cake

Maraschino cherries (optional for garnish)


Set the EGG for direct cooking at 232°C/450°F.

Mix first 8 ingredients together and form small patties. Grill sliders in a slider basket until done (about 2-3 minutes on each side). Open pita pockets and spoon in some Tzatziki sauce and add arugula. Add lamb sliders … and enjoy!


Tzatziki Sauce Instructions

Combine all ingredients and mix well. Refrigerate until ready to use.


For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Instructions

Sprinkle pineapple slices with brown sugar on both sides. Let the slices sit for a few minutes. Grill pineapple for 2-3 minutes on each side or until pineapple slice becomes flexible. Remove from grid and place into a small bowl. Pour brandy on top of the pineapple; cool slightly and cut into quarters.

Combine powdered sugar and mascarpone and mix well. In the bottom of a martini glass layer, first the angel food cake, then the mascarpone, then the pineapple. Pour extra sauce into glasses. Garnish with pineapple slices and Maraschino cherries.