Grilled ground lamb kebabs

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


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

Similar recipes