WORLD CHAMPION TURKISH KABOBS
By Donny Shankle
1 lb. Ground Lamb
1 lb. Ground Buffalo (or lean ground beef)
Â½ Cup Minced Onion
2 Tablespoons Minced Garlic
1 Tablespoon Crushed Red Pepper
2 Teaspoons Sea Salt
6 Teaspoons Fresh Ground Cumin
Â½ Cup Bread Crumbs
6 Skewers (about a foot long each)
2 Tablespoons Louisiana Hot Sauce
I had these during the world championships over in Turkey. I usually just skewer chopped lamb with vegetables but these were something I hadnâ??t seen before. Patrick Judge and I called them meat popsicles.
In a large bowl mix all your ingredients together. Roll out the mix into long strips that you can stick a skewer through length-wise. Grill indirectly over charcoal at a temperature of 350 degrees. Cook for about 20-25 minutes or until the edges begin to blacken. Serve with grilled scallions and tomatoes brushed with olive oil, sea salt and black pepper. Olives, peppered cheese, hummus and nan bread are a great addition as well. Enjoy!