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Lamb and Sausage Kebobs


Lamb and Sausage Kebobs
1 pound boneless lamb, cut into two-inch cubes
1 Tablespoon salt
Two feet of sausage, removed from the casings
½ cup garlic chives, minced
2 scallions, minced
1 cup coriander stems, coarsely chopped
3 slices fresh ginger, minced
2 cloves fresh garlic, coarsely minced
1 teaspoon lard or another fat
1. Toss the lamb and the salt and set aside.
2. Mix sausage meat with the minced garlic chives, coriander stems, minced ginger and garlic, and shape into meatball-size balls. Alternate lamb and sausage meatballs on the skewers.
3. Heat lard and pour it over the meat, then put meat on preheated grill or over a low fire and cook the meat turning often for five to eight minutes. Check to see if the meat is done, and if it is, serve with the green sauce above or another, on the side.

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