Sweet and Spicy Koubideh
This Middle-Eastern "finger-food' is traditionally made with lamb or beef and cumin, but I love the thought of two different varieties of ground sausage cooked together with the great flavors of fennel and celery seeds. Believe it or not, the meat holds up perfectly without any binding agent. This can also be cooked on your barbecue grill over indirect heat for a smoky flavor as well, just be careful of any flare-ups.
For 10 Serving(s)
- 1 lb(s) sweet Italian sausage, casing removed
- 1 lb(s) hot Italian sausage, casing removed
- 1 sweet bell pepper, seeded and minced
- 1 small onion, minced
- 1 teaspoon(s) fennel seeds
- 1 teaspoon(s) celery seeds
- Salt and black pepper to taste
- 10 bamboo skewers
Sweet and Spicy Koubideh Directions
- In a large bowl, combine all ingredients until well blended. Form 8 football shaped patties. Take a skewer, place it in the middle of each patty and form it around the skewers, similar in appearance to a skewered hot dog for example. Repeat with remainder of meat and skewers, wrap each tightly with film wrap and refrigerate at least 1 hour.
- You can cook these two ways. Either heat your oven to 350-degrees F, place the skewers on a baking pan and cook 25-30 minutes or until cooked through, turning halfway through cooking time. Or you can grill them on your outdoor grill by oiling your grill grates and cooking them over indirect heat for about the same amount of time, flipping them halfway through the cooking time.