Spicy Beef Skewers with Sour Cream

I stumbled upon this recipe one day while watching License to Grill, one of my favorite grilling shows. The meat has a great flavor to it, while the sour cream cools your taste buds off a bit.


I did have a little difficulty getting the meat to stick to the skewers, so I updated the recipe to drain the grated onions. I also added some green onion to the sour cream. When grilling, be sure you don't try to turn these until a side is done or the meat will stick and tear away from the skewers.

Makes: 8 skewers, about 3 servings
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 pound ground chuck
• 1 medium onion, grated and well-drained (I used a cheese cloth to squeeze out the liquid)
• 4 garlic cloves, crushed
• 2 t paprika
• 1 t dried marjoram
• 1 t ground caraway seed
• 1 t fresh cracked black pepper
• 2 t salt
• 2 T vegetable oil
• 2/3 cup sour cream
• 2 green onions, chopped
• 8 10" bamboo skewers, soaked in water 1 hour

1. Mix beef, grated onion, garlic, paprika, marjoram, and caraway in a large bowl. Add salt and pepper and mix well.

2. Diving meat into 8 equal sections by first forming into a log. Divide the log in half, then divide each half into half, and those halves into half. Mold each portion onto the skewers, shaping into a sausage.

3. Preheat grill to medium high. Season skewers with salt and pepper and drizzle with oil.

4. Place on grill and cook 10 minutes, turning every so often, until meat is done. (Note: Put aluminum foil under the uncovered portion of the skewers to prevent them from burning).

5. Mix the green onions with the sour cream. Serve with the cooked meat.