In a large bowl, mix both kinds of meat kneeding thoroughly. Leave in the fridge covered with kitchen foil for a couple of hours.
Chop the onion finely, heat up oil in a large frying pan and sauté the onions until soft and starting to become golden.
Peel and chop finely the garlic. Add onion and garlic to the meat, season with salt and pepper.
Mix well together, place for 30 minutes back into the fridge, then shape into small Kjebapchinja
Grill at first on a very hot grill. Brush with oil while grilling. Serve with spring onions, tomatoes and small hot peppers (we served them with jalapeños).