500 g green or red peppers
500 g finely minced meat (beef)
2 cloves garlic
salt and pepper
1 t summer savory
1/2 t allspice
1. THE DAY BEFORE: Blacken the peppers under the grill until the skin blisters. Cool, remove the skin, de-seed the peppers, and cut them into strips. Dress with 3 parts oil to 1 of wine vinegar, sprinkle with a little salt, pepper, and a pinch of sugar. Marinate overnight.
2. Pound the garlic with 1/2 teaspoon salt. Mix thoroughly with the minced meat, the pepper, the finely chopped savory, and the allspice. Leave for an hour or two for the flavors to blend.
3. When ready to cook, make sure the grill is good and hot. With wet hands, form the meat paste into small skinless "sausages" about 1 inch / 2.5cm thick. Brush the hot grill with oil, and cook the mititei about a hand`s widthway. They should take about 7-8 minutes to cook, turned once.
4. Eat straight from the grill with marinated peppers on the side, and bread.