Serbian Lamb Sausage Kabobs
|Lean ground lamb||1 Pound|
|Lean ground beef||1 Pound|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Hungarian paprika||1 Tablespoon (Hot)|
|Egg||1 Small, slightly beaten|
|Freshly ground black pepper||To Taste|
|Bell peppers||1 Cup (16 tbs), cut into squares (Red, Green And Yellow Colored, Adjust Quantity As Needed)|
Combine lamb, beef, onion, garlic, paprika and egg in large bowl; season with salt and pepper.
Shape meat mixture into small (about 1-inch) oblong sausages.
Place on waxed paper-lined jelly-roll pan and freeze 30 to 45 minutes or until firm; do not freeze completely.
Alternately thread sausages and peppers onto metal skewers.
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 or until meat is done.
If desired, serve with rice pilaf.
Garnish as desired.