Recipe: Beef and Sausage Kebabs with Green-Olive Relish

BEEF AND SAUSAGE KEBABS WITH GREEN-OLIVE RELISH

FOR THE KEBABS:
1/2 pound lean ground beef
1 pound mild Italian sausage, casings removed; crumbled
6 cloves garlic, minced
2 eggs, lightly beaten
1 sprig parsley, minced
Kosher salt and freshly ground black pepper

FOR THE GREEN-OLIVE RELISH:
1 cup finely chopped pimento-stuffed green olives
1/3 cup packed chopped fresh parsley leaves
1/4 cup finely chopped golden raisins
1 tablespoon drained capers, finely chopped
1/2 teaspoon honey
2 teaspoons grated lemon zest
3 teaspoons olive oil

TO MAKE KEBABS:
In mixing bowl, combine ground beef, sausage, garlic, eggs and parsley. Season generously with salt and pepper. Using hands, blend thoroughly. Chill mixture at least 30 minutes and up to 4 hours.

TO MAKE RELISH:
Meanwhile, combine olives, parsley, raisins, capers, honey, lemon zest and olive oil. Let rest for at least 20 minutes so flavors can marry. (Note: Relish, tightly covered, will keep in refrigerator for up to 2 days.)

TO SHAPE KEBABS:
Hold 2 skewers (if using bamboo, soak skewers in water for at least 30 minutes) in one hand parallel to each other. Lightly oil other hand. Scoop up about 1/10th of beef mixture and squeeze it around skewers to create "sausage" about 4 inches long and 1 inch in diameter. Repeat with remaining kebabs.

TO GRILL KEBABS:
Heat grill to medium-hot. Lightly oil grate. Grill kebabs, rotating them so all surfaces are browned, for 8 to 10 minutes or until thoroughly cooked. Serve with grilled bread and spoonful of olive relish.

Makes 4 main-course servings.
Adapted from source: Catalan Cuisine by Colman Andrews