Serbian Lamb Sausage Kabobs
Makes 8 servings or 16 kabobs
|1||pound lean ground lamb|
|1||pound 90% lean ground beef|
|1||small onion, finely chopped|
|2||cloves garlic, minced|
|1||tablespoon hot Hungarian paprika|
|1||small egg, lightly beaten|
|Salt and black pepper to taste|
|3||to 4 red, green or yellow bell peppers, cut into squares|
|Rice pilaf for serving|
|Tomato slices and green onion brushes for garnish|
- Combine lamb, beef, finely chopped onion, garlic, paprika and egg in large bowl; season with salt and black pepper.
- Place meat mixture on cutting board; pat evenly into 8X6-inch rectangle. With sharp knife, cut meat into 48 (1-inch) squares; shape each square into small oblong sausage.
- Place sausages on waxed paper-lined jelly-roll pan and freeze 30 to 45 minutes or until firm. Do not freeze completely. Meanwhile, prepare grill for direct grilling.
- Alternately thread 3 sausages and 3 bell pepper pieces onto each metal skewer.
- Grill over medium-hot coals 5 to 7 minutes. Turn kabobs, taking care not to knock sausages off. Continue grilling 5 to 7 minutes longer until meat is done. Serve with rice pilaf.
- For green onion brushes, trim root and most of green tops from green onions. Using sharp scissors, make parallel cuts, about 1-1/2 inches long, along length of each onion at the root end or both ends. Fan out the cuts to form a brush. If desired, place brushes in bowl of ice water for several hours to open and curl. Place green onion brush and several tomato slices on each plate, if desired.
The seasonings can be adjusted, but the key to authenticity is the equal parts of beef and lamb and the garlic and paprika. You may use sweet paprika if you prefer a milder taste.
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