Grilled ground lamb kaebabs with fresh hot pe

Yield: 12 Servings

Measure Ingredient
Lamb Kebabs:
1¼ pounds Ground Lamb
¾ cup Onion -- finely chopped
½ cup Parsely -- finely chopped
½ cup Cilantro -- finely chopped
4 Cloves Garlic -- minced or
¾ teaspoon Salt
½ teaspoon Ground Black Pepper
½ teaspoon Paprika
½ teaspoon Cayenne Pepper
12 Bambo Skewers
Olive Oil
Warm Pita Bread
Fresh Hot Pepper Paste:
1 cup Cilantro -- chopped
1 cup Parsley -- chopped
¼ cup Red Serrano Chili Peppers --
Or red jalapeno
¼ cup Water
¼ cup Olive Oil
1½ tablespoon Garlic -- minced or pressed
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Ground Cumin

For Kebabs: Combine lam, onion, parsely, cilantro, garlic, salt, pepper, paprika and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate). Place bamboo skewers in shallow dish and cove with cold water. Let stand at least 1 hour.

Prepare barbecue (medium-high heat). Drain skewers. From generous ¼ cup lamb into 3-inch long sausage around center of 1 bamboo skewer.

Repeat with remaining mixture and skewers. Brush lamb kebabs with oil. Grill until brown and cooked through, turning frequently, about every 12 minutes. Serve with pepper paste. For pepper paste: Combine all ingredients in processor and blend until very finely chopped.

(Can be prepared

Recipe By : Bon Appetit May 1995, pg. 158/RobieLynn From: Date:

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