|
| |
Ground Lamb Sausages
(Liulia - Kebab)
|
|
|
| What You Need: |
|
|
|
2 pounds lean ground lamb
¼ cup finely chopped onions
2 teaspoons salt
Freshly ground black pepper
6 tablespoons finely cut fresh mint leaves, or substitute 3 tablespoons crumbled dry mint
8 scallions, trimmed, thoroughly washed and dried
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface; or preheat your kitchen broiler to its highest point.
|
2. In a large mixing bowl, combine the ground lamb, onions, salt, a few grindings of pepper and the mint. Beat with a large wooden spoon until the mixture is smooth, then divide it into 8 equal parts.
|
3. Dip your hands into cold water and shape the portions into 3½ - to 4 - inch-long sausages, about 2 inches thick. Thread the sausages lengthwise onto 4 skewers, leaving about ¼ inch between each sausage.
|
4. If you are broiling the sausages in an oven broiler, suspend the skewers side by side across the length of a roasting pan deep enough to allow a 1-inch space below the meat.
|
5. Broil 4 inches from the source of the heat, turning the skewers from time to time, until the meat is golden brown and done to your taste. For pink lamb, broil about 10 minutes; well-done lamb (Armenians always cook it to this stage) will take 3 or 4 minutes longer.
|
6. With the side of a knife or fork carefully slide the sausages off the skewers onto heated plates and serve with the scallions.
|
|
|
|
|
|
|
|
