Kebabs (Jewish) recipe

1 pound (450 gr) each ground beef and veal, mixed together
6 spring onions, chopped finely
5 cloves garlic, chopped finely
2 hot red peppers, chopped finely
1 teaspoon each salt and pepper
1/2 teaspoon each turmeric, dill seed and flour

Combine all of the ingredients in a mixing bowl and knead well by hand. Form into 3-inch (8 cm.) sausages and impale these on long wooden skewers.. Grill over open charcoals or under a hot broiler, turning occasionally so that cooking is uniform. Cook just until the meat is done.

Serve hot.