Greek Souzoukaklia

Recipe View Prepare the Grill: Preheat your grill to medium-high heat (approximately 375°F/190°C). Ensure the grates are clean and lightly oiled. (5 minutes)

Recipe View Combine Ingredients: In a large mixing bowl, gently combine the ground beef, chopped onion, drained and chopped raisins, and fresh parsley. (5 minutes)

Recipe View Spice it Up: Add the cayenne pepper, ground cinnamon, ground coriander, nutmeg, sugar, salt, and pepper to the meat mixture. Mix thoroughly with your hands until all ingredients are evenly distributed. Avoid overmixing, as this can result in tough meatballs. (3 minutes)

Recipe View Form the Souzoukaklia: Divide the mixture into 6 equal portions. With slightly damp hands, shape each portion into an oblong sausage, approximately 4-5 inches in length. Carefully thread each sausage onto a skewer. (10 minutes)

Recipe View Grill to Perfection: Lightly brush each Souzoukaklia with olive oil to prevent sticking. Place the skewers on the preheated grill, ensuring they are not overcrowded. (2 minutes)

Recipe View Cook and Rotate: Grill for approximately 12-15 minutes, turning frequently to ensure even browning and cooking. The Souzoukaklia are done when they are firm to the touch and the internal temperature reaches 160°F (71°C). (15 minutes)

Recipe View Rest and Serve: Remove the Souzoukaklia from the grill and let them rest for a few minutes before serving. (5 minutes)