Hungarian-Spiced Skewers with Sour Cream

This recipe comes from my FAVORITE grilling cookbook EVER...aptly titled Grilling: Where There's Smoke There's Flavor by Eric Treuille & Birgit Erath. It's not too thick...has BEAUTIFUL pictures, and clean, concise instructions for all dishes, sides, and sauces. Check out this absolutely delicious gem that is so flavorful, you'll feel like your mouth is going to EXPLODE...

I doubled and served with grilled potato slices and and a Greek-inspired salad...

Hungarian Spiced Skewers with Sour Cream

1 lb ground chuck steak
1 onion, grated
4 garlic cloves, crushed
2 tsp paprika
1 tsp dried marjoram
1 tsp ground caraway
1 tsp black pepper
2 tsp salt
Salt and Black Pepper to sprinkle
2/3 cup sour cream to serve
8 10-inch pre-soaked bamboo skewers

1. Place ground steak, onion, garlic, paprika, marjoram, caraway, pepper, and salt in a food processor; pulse until combined.

2. Divide into 8 equal-sized portions. With wet hands, mold each portion round a separate skewer, shaping into a sausage, about 8 inches long.

3. Grill over medium coals, turning every two minutes, until well-browned but still juicy and slightly pink inside, 8-10 minutes total.

4. Sprinkle with salt and pepper. Serve hot with sour cream.

courtesy Grilling: Where There's Smoke There's Flavor by Eric Treuille & Brigit Erath