Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe. In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Lamb Meatball Sliders on Naan Bread with Warm Chickpea Salad.Ingredients: Serves 2 to 4 For the kefta: 3 tablespoons minced red onions 3 tablespoons minced herbs (mix of Italian parsley, cilantro and mint) 2 to 3 garlic cloves, minced 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 3/4 teaspoon smoked paprika 1/2 teaspoon freshly ground black pepper 1-pound ground lamb or beef 1 teaspoon olive oil For the yogurt sauce: 1/2 cup plain yogurt 1 heaping teaspoon minced herbs (mix of Italian parsley, cilantro and mint) 2 teaspoons lemon juice, or to taste Pinch of kosher salt For the chickpeas: 2 tablespoons olive oil, plus more for serving 1 tablespoon minced red onion 1 large clove garlic 1 (15-ounce) can chickpeas, drained 1 teaspoon harissa paste 3/4 teaspoon ground cumin (preferably toasted and ground yourself) 1/2 teaspoon pimentón (smoked Spanish paprika) or paprika Kosher salt, to taste 1/4 cup chicken stock or water 1 teaspoon lemon juice 1 tablespoon minced herbs (mix of Italian parsley, cilantro and mint) for garnish To serve: Store-bought naan breads. For the kefta, toss the onions, minced herbs, garlic, cumin, salt, and pepper together in the bowl of a stand mixer fitted with the beater blade (or a large mixing bowl) and mix until combined. Add the ground lamb and beat until all of the ingredients are incorporated, about 1 minute. Cover bowl with plastic wrap and chill for 30 minutes to an hour while you finish getting everything else ready for dinner. Grab a handful of meat, form into an oblong, sausage-like shape. Repeat with remaining meat. (You can also form them into any shape you like, such as flat patties, meatballs, or torpedoes, and cook them skewered or un-skewered.) Heat a large griddle or grill pan over medium-high and generously coat with cooking oil. Once the oil is sizzling, add the skewers and cook until deep golden brown on one side, 3 to 4 minutes. Flip and continue cooking until meat is cooked through, 3 to 4 minutes more. For the yogurt sauce, combine the yogurt, herbs, lemon juice, and salt in a small bowl and set aside. For the chickpeas, heat the olive oil in a skillet over medium heat. Add the onions and cook until softened, 1 to 2 minutes, followed by the garlic for another 20 seconds or so. Add the chickpeas, harissa, cumin, pimentón and a generous pinch of salt. Pour in the chicken stock and increase heat to high; simmer until the mixture is almost dry. Remove from heat and stir in lemon juice and herbs. Taste and adjust seasoning. Drizzle with additional olive oil before serving.