(A Western Balkan dish of grilled minced meat, served on a plate or in a
flat bread, often with chopped onions, sour cream, kajmak (like cottage
cheese), and ajvar (relish made with red bell peppers, eggplant, garlic and
chili pepper).
2 T. unsalted butter
1/2 c. white onion, chopped
2 garlic choves, chopped
1 pound ground beef
1 pound ground lamb
2 T. all-purpose unbleached flour
1 T. parsley flakes
2 eggs, whites only
1 t. paprika
1 large white onion, medium sliced
In medium skillet, over medium high heat, add butter. When butter has
melted and is hot, add onion and garlic. Saute until lightly browned. Place on
paper towels to drain. Place in deep bowl. Add meat, flour, parsley, egg and
paprika. Mix well. Shape into little sausages about 2 inches long. Place on
dish and cover. Refrigerate for 2 hours. Prepare grill. Cook sausages on grill
for 15 to 20 minutes until nicely browned. While sausages are grilling, place
onions in skillet with a little butter and place on grill. Serve sausages with
onions. Serves 4 to 8.
Grilled Lamb Chops Dijonnaise
1/4 c. Dijon mustard
2 T. cooking oil
1/4 dry vermouth
4 lamb chops, 3/4 inch thick each
Preheat grill or prepare coals. Combine mustard, oil and vermouth. Coat
chops with mixture. Grill chops until desired doneness, basting occasionally
with any left over sauce. Serves 4.
Grilled Souvlakia, Marinated Lamb on Skewers
Souvlakia (soov-lah-kee) - little skewer, one of the quintessential dishes
in Greek street food cuisine, which consists of skewed grilled meat, can be
served with pita bread, tomatoes, onions and tzatziki.
1 1/2 pounds boneless leg of lamb, cut into 3/4 inch cubes
2 green peppers,, cored, seeded, cut into 1 inch pieces
1 large yellow onion, peeled, cut into eighths, separated
1/2 c. dry white wine
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 T. Worcestershire sauce
1 t. garlic clove, minced
1/2 t. dried oregano
3 bay leaves
16 cherry tomatoes
2 packages or 12 oz. French rolls, 6 inches long
Put lamb, peppers and onion in large bowl. In medium bowl, combine
wine, oil, lemon juice, Worcestershire sauce, garlic, oregano and bay leaves.
Pour over lamb, cover and refrigerate for 24 hours to marinate. When ready
to cook: Prepare grill. On 10 inch skewers, thread lamb alternately with
peppers, onion and tomatoes. Place on grill about 4 inches from heat source.
Grill about 10 to 12 minutes, turning and basting frequently with marinade
mixture until meat is cooked to desired doneness. Serves 8.