SERBIAN LAMB SAUSAGE KABOBS

  • 1 Lb. lean ground Lamb
  • 1 Lb. ground Beef
  • 1 small Onion, finely chopped
  • 1 Egg, lightly beaten
  • 1 Tbsp. Hot Hungarian Paprika
  • 2 Cloves Garlic, minced
  • 3-4 red and yellow bell peppers, cut into square
  • S&P
Combine the ground lamb, meat, onion, egg, paprika and garlic in a large bowl, mix well and season with S&P.

Put the mixture in a cutting board and pat into a 8x6 rectangle.  Cut into 48 squares and shape each one into a small sausage.

Put in the freezer for about 30 minutes, do not let it freeze.  Prepare the grill meantime.  

Once the sausages are firm, alternate sausages and paprika on a skewer.

Grill in a medium high setting for about 6-7 minutes per side.

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