Palamidis Lamb or Beef Kabobs

• 1 12 lbs ground lamb or 1 12 lbs ground beef
• 1 small eggplant, unpeeled and finely chopped (about 3/4 lb.)
• 1 13 cups French-fried onions, chopped
• 1 egg, beaten
• 12 cup plain breadcrumbs
• 14 cup Worcestershire sauce
• 2 teaspoons italian seasoning
• 1 teaspoon salt
• 14 teaspoon ground black pepper
• metal skewer

1. Combine lamb(or beef), eggplant, french fried onions, egg, bread crumbs, Worcestershire, Italian seasoning, salt and pepper in large bowl.
2. Shape mixture into 2" meatballs, pressing firmly.
3. Thread meatballs onto metal skewers.
4. Place skewers on oiled rack.
5. Grill over medium-high coals 15 minutes or until lamb is no longer pink, carefully turning skewers occasionally.
6. Note: To prevent meat from sticking to hands, occasionally wet hands with cold water.

ground lamb, eggplant, onions, egg, breadcrumbs, worcestershire sauce, italian seasoning, salt, ground black pepper, skewer

Taken from www.food.com/recipe/palamidis-lamb-or-beef-kabobs-179300 (may not work)