Yield: 12 kebabs
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Ground lamb |
| ½ cup | Parsley, fine chopped |
| ¾ cup | Onion, finely chopped |
| ½ cup | Cilantro, finely chopped |
| 4 \N | Garlic cloves, minced |
| ¾ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| ½ teaspoon | Paprika |
| ½ teaspoon | Cayenne pepper |
| 12 \N | Bamboo skewers |
| \N \N | Olive oil |
| \N \N | Pita bread |
| 1 cup | Cilantro, chopped |
| 1 cup | Parsley, chopped |
| ¼ cup | Serrano or jalapeno peppers seeded and chopped |
| ¼ cup | Water |
| ¼ cup | Olive oil |
| 1½ tablespoon | Garlic, minced |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Cumin |
HOT PEPPER PASTE
For Lamb Kebabs: Combine onion, lamb, parsley, cilantro, garlic, salt, pepper, paprika, and cayenne in a large bowl and mix well. Soak bamboo skewers in a dish of cold water at least 1 hour.
Heat BBQ to med-high. Form ¼ cup of lamb mixture into 3" long sausages around each of the bamboo skewers. Brush lamb kebabs with oil; grill until brown and cooked through, turning frequently, about 12 minutes.
For Hot-pepper Paste: Combine all ingredients in processor and blend until very finely chopped.
Serve lamb kebabs in warmed pita bread pockets and top with Hot-pepper Paste.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95