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Serbian Lamb Sausage Kabobs Recipe
|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)|
Serving size: Complete recipe
Calories 2148 Calories from Fat 1316
% Daily Value*
Total Fat 146 g225.3%
Saturated Fat 61.6 g307.8%
Trans Fat 0 g
Cholesterol 751.8 mg
Sodium 999.6 mg41.7%
Total Carbohydrates 22 g7.4%
Dietary Fiber 4.9 g19.7%
Sugars 8.9 g
Protein 175 g350.4%
Vitamin A 16.5% Vitamin C 205.2%
Calcium 15.8% Iron 94.1%
*Based on a 2000 Calorie diet
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.