An interesting combination of spices bring a deep flavor to these grilled beef and pork kebab. Serve with Tzatziki sauce and Naan bread for an authentic Middle Eastern dinner.
Refrigerate meat mixture for several hours to allow the flavors to develop. This step can be skipped in the interest of time.
If you are using a packed sausage like Jimmy Dean reduce the amount of salt in the recipe by at least half. The packaged sausages contain quite a bit of sodium.
I like to chill the meat mixture for several hours before grilling to allow the flavors to develop however this step can be skipped to shorten the overall prep time.
Fry a small patty of the meat to taste your spices and adjust if needed before forming the kebab.
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