Grilled ground lamb kebabs
12 kebabs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground lamb |
| ½ | cup | Parsley, fine chopped |
| ¾ | cup | Onion, finely chopped |
| ½ | cup | Cilantro, finely chopped |
| 4 | Garlic cloves, minced | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Cayenne pepper |
| 12 | Bamboo skewers | |
| Olive oil | ||
| 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 |
Directions
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