Grilled Kebab Sausages
In America, we use the term “kabob” to describe meat and veggies skewered on a stick and grilled. In the Middle East, kebabs can also be made of different ground meats mixed together with herbs and spices and grilled over a high heat. I tend to forgo the skewer part because time is of the essence at dinnertime and they grill up perfectly well without them! The richness and pungent seasoning combine to make a moreish morsel that is so utterly satisfying. You can even stick them on a wooden stick when they’re done cooking to have meat lollipops to dip in the feta yogurt sauce!
Ingredients:
1 pound ground beef
1 pound ground lamb
1/2 pound ground pork
1/2 red onion grated on a box grater
4 garlic cloves, finely grated
3 talespoons cilantro, finely chopped
2 teaspoons paprika
pinch red pepper flakes
2 teaspoons salt
1/2 teaspoon baking powder
1/4 cup warm water
sliced red onion, cucumber, cherry tomaties for serving
Directions:
Plop all of the ingedients into a large bowl and use your hands to work it together. I know, your fingers are freezing from the cold meat. Take a break and get back to it. You want the mixture to be uniform. You can do it! Line a large baking sheet with parchment paper. Form the kebabs into 4 inch sausage shapes (about 1 inch diameter). Heat your grill and let the meat rest. Grill the sausages for about 12 minutes, rotating every few minutes as you cook. Enjoy!
This makes quite a few kebabs so you may want to consider halving the recipe or freezing half for dinner another day!
