Preparation: 20 minutes plus 30 minutes chilling
Cooking: 15 minutes
Total: 35 minutes plus 30 minutes marinating
400g veal mince
400g pork mince
2 cloves garlic, crushed
2 Tbsp parsley leaves, finely chopped
1 egg, lightly beaten
Sea-salt flakes, to season
8 thin slices prosciutto, halved lengthways
16 small sprigs oregano
1 lemon, cut into 6 wedges
Greek-style yoghurt, to serve
Baby rocket leaves, to serve
Lebanese bread, to serve
Put meat, garlic, parsley and egg in a large bowl. Stir well to combine and season with salt.
Using your hands, form 2 Tbsp of the mince mixture into a sausage shape, about 8cm long. Repeat to form 16 sausages. Put on a large oven tray. Cover with plastic wrap and refrigerate for 30 minutes.
Lay 1 slice prosciutto on a clean work surface. Put 1 sprig oregano in centre, and top with a sausage. Roll up tightly. Insert a pre-soaked disposable wooden chopstick lengthways into sausage. Set aside on tray. Repeat with remaining prosciutto, oregano, sausages and chopsticks.
Preheat barbecue hotplate and grill to medium-high. Cook sausages, seam-side down, turning occasionally, for 10-12 minutes or until sausages are cooked through and prosciutto is golden brown. Meanwhile, grill lemon wedges for 2 minutes or until golden.
Serve sausages with yoghurt, rocket, grilled lemon wedges and Lebanese bread.