In a large bowl, combine the ground beef, ground lamb, garlic, salt, baking soda, thyme, paprika and black pepper. Use your hands to thoroughly mix until well-combined and the mixture becomes tacky, around 5 minutes.

Line a baking sheet with parchment paper. Wet your hands with a bit of water and form small log-shaped kebabs approximately 3.5 inches long and 1 inch thick. Place the mici onto the lined baking sheet as you form them. Cover and refrigerate 6 hours to overnight. They can also be frozen for up to 6 months.

Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat to 475F). If using a conventional gas or charcoal grill, preheat it to a medium direct heat.

Place the mici onto the grill and cook, turning often to prevent burning, until browned on all sides and the cooked through, around 12 minutes total.

Transfer the mici to a serving platter and serve with mustard for dipping.