Mark Soderstrom joins Adelaide Chef Peter Milosevic for another of our Barbecue Cooking segments. Today Pete shows Mark how to whip up some fast and fancy finger food.

Lamb Kofta Balls with Dipping Sauce and Char-grilled Prosciutto Asparagus Spears

Ingredients – Lamb Kofta Balls
Lamb Mince
A little garlic, chopped
Cumin, paprika or any other spice of choice
Onion, finely chopped
Egg yolk

Method
Place all ingredients in a bowl and mix well.
Dampen hands to prevent mince sticking and roll mixture into small balls. Flatten gently and place on char-grill until nicely brown and cooked through.

Ingredients - Dipping Sauce
Yoghurt
1 Garlic, finely chopped
Small bunch of Mint, finely chopped
Squeeze of Lemon Juice

Method
Place all ingredients in a bowl and mix well. Serve with Lamb Kofta Balls


Ingredients – Char-grilled Prosciutto Asparagus Spears
Asparagus spears
Prosciutto

Method
Bend asparagus until it snaps and discard the bottom, woody end.
Roll the prosciutto around each asparagus spear so that there is a little bit of spear and a little bit of tail showing.
Place on char-grill until asparagus is ready - serve