Recipe by skunk galloway
From License to Grill/Bob Rainford. Nice easy variation on the hamburger, spiced up! Add extra heat, such as cayenne, dried chilies or hot sauce, as you prefer. I served with a garlic sour creme dip. The original says to serve with sour creme.
Top Review by Ericadawn
I loved the idea of these, but they didn't turn out very well for us. They hamburger was very hard to keep formed to the skewer, and kept falling off. The meat also had too much flavor for our preference. Maybe a little less seasoning would have made it better.
- 1 lb ground beef
- 1 medium onion
- 4 garlic cloves, crushed
- 2 teaspoons paprika
- 1 teaspoon dried marjoram
- 1 teaspoon ground caraway or 1 teaspoon caraway seed
- 1 teaspoon cracked black pepper
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- salt and pepper
Directions See How It's Made
- Soak 8-10, 10-inch bamboo skewers for 1 hour in water.
- Grate onion with a cheese grater, or very finely chop, or use dried minced onion as a substitute.
- Place the ground beef, grated onion, garlic, paprika, marjoram, and caraway in a large bowl. Add salt and pepper and mix using a spatula until well mixed.
- Divide the mixture into 8 equal-sized portions. Mold each portion equally around a separate skewer, shaping it into a sausage, give or take about 8 in long.
- Preheat the grill to medium high heat.
- Season the skewers with salt and pepper and drizzle with oil.
- Oil preheated barbeque grill.
- Place the skewers directly on the oiled grill. To prevent the skewer ends from burning place a sheet of aluminium foil underneath uncovered wooden skewers.
- Grill the skewers for about 8-10 minutes, turning every 2 minutes. The skewers should be golden brown with a slightly crispy exterior. Remove from grill and loosely tent with foil to keep warm before serving.
- Serve hot with sour cream or other dip.