Ingredients:
1 lb ground beef
1 medium onions
4 garlic cloves, crushed
2 teaspoons paprika
1 teaspoon dried marjoram
1 teaspoon ground caraway or 1 teaspoon caraway seeds
1 teaspoon cracked black pepper
2 teaspoons salt
2 tablespoons vegetable oil
salt and pepper
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.