kebabs
Kebabs (Jewish)
1 pound (450 gr) each ground beef and veal, mixed together
6 spring onions, chopped finely
5 cloves garlic, chopped finely
2 hot red peppers, chopped finely
1 teaspoon each salt and pepper
1/2 teaspoon each turmeric, dill seed and flour
Combine all of the ingredients in a mixing bowl and knead well
by hand.
Form into 3-inch (8 cm.) sausages and impale these on long
wooden skewers..
Grill over open charcoals or under a hot broiler,
turning occasionally so that cooking is uniform.
Cook just until
the meat is done.
Serve hot.
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