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SPICY BEEF SKEWERS WITH SOUR CREAM 1 pound ground chuck steak (500g) |
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2/3 cup sour cream (165ml
8 10-inch soaked bamboo skewers
Soak bamboo skewers for 1 hour in cool water.
Place the ground steak, grated onion, minced garlic, paprika, marjoram, caraway, in a large bowl. Add salt and pepper and mix using a spatula until well combined.
Divide the mixture into 8 equal-sized portions. Using your hands, mold each portion equally around a separate skewer, shaping it into a sausage, about 8 in long. To stop the meat from sticking to your hands lightly oil your hands.
Preheat the grill to 375°F/190°C or 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 8-10 minutes, turning every 2 minutes. The skewers will 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.
Yield: 4 servings
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