Post by chief_cook2 on May 3, 2003 18:37:34 GMT -6
2 lbs. ground lamb or beef
1 env. onion soup mix
1/4 c. flour
1/4 c. water
1/4 c. finely chopped parsley
1 t. crushed mint flakes
1 to 2 t. ground coriander, optional
1/2 t. ground allspice
2 med. green peppers, cut in chunks
Relish:
1 c. prepared onion dip
1 small tomato, finely chopped
1 small green pepper, finely chopped
1 T. lemon juice
To prepare kabobs, combine ground meat; dry onion soup mix, flour,
water, parsley, mint, coriander and allspice. Blend well. Form
mixture
in 8 (5 to 6" long) sausage shapes. Thread meat on skewer alternately
with green pepper, pressing meat firmly onto skewer.
Grill or broil kabobs, turning once, about 10 mins. or until done.
Serve on warm bread with relish.
To prepare relish, combine prepared onion dip, tomato, green pepper
and
lemon juice. Onion dip is a blending of 1 envelope onion soup mix and
2
c. sour cream that has been chilled. Yields about 2 cups.