3 tbsp breadcrumbs (use a little more if you want to make the meat to go further)
1 large onion, cut into wedges
1 small onion, very finely chopped
1 pepper (any colour) cut into wedges the same size as onion wedges
200g pack semi-dried tomatoes, drained, oil reserved
If you are using wooden skewers put 6 or 8 of them them into water at this point to soak for 15 minutes or so. Otherwise just use metal ones that don't need soaking. Then put the sausage meat, breadcrumbs and finely chopped red onion in to a fairly large bowl and mix well. Season with salt and pepper. Lightly flour your hands and then divide the sausage meat mixture into 12 - 14 equal blobs before shaping the blobs into small meatballs. Put them in the fridge to chill and firm up for about 15 minutes.
Remove the meatballs from the fridge and the skewers from soaking. Heat the grill to medium whilst you thread the meatballs onto the skewers. Make sure you alternate the meatballs with the semi-dried tomatoes and wedges of pepper and onion. Brush them with a some of the oil reserved from the semi-dried tomatoes. Grill for 10-15 minutes, turning every couple of minutes, until completely cooked through.
We usually serve the kebabs with loads of green salad or a Sweet Potato and Spinach Salad.