About this recipe: Soutzoukakia are Greek cumin-laced meatballs. This is a twist on the traditional Greek recipe, which is usually pan-fried. This barbecued version is absolutely delicious as well. Serve with lemon wedges and rice.
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Mmmmm...so good. I actually used ground turkey, since I wanted a turkey burger but had never been able to make one that actually tasted good. These really hit the spot. I left the rasins whole and was generous with the spices--the contrast between sweet and savory is magical. I served them with a yogurt sauce with cucumber and parsley. - 17 Apr 2003 (Review from Allrecipes US | Canada)
It was alright. The flavor was nice and I enjoyed the sweetness. I might make it again someday. I didn't see the point of the kabob sticks so I cooked them as hamburger patties. I will probably not be making this again. - 14 Oct 2004 (Review from Allrecipes US | Canada)
Really enjoyed the flavor, different from what I am used to .... very cinnamon-y. I don't have a grill so I used a George Forman Grill in my kitchen (I have used it before for burgers) They turned out really well - though I am not sure what the purpose of the skewers was.. could have just made normal burger patties. Would make it again. - 11 Oct 2001 (Review from Allrecipes US | Canada)