Grilled ground lamb kebabs with hot-pepper paste
12 kebabs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground lamb |
| ¼ | cup | Onion(s), chopped |
| ½ | cup | Parsley, finely chopped |
| ½ | cup | Cilantro, finely chopped |
| 4 | Garlic clove(s), minced | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Cayenne |
| 12 | Bamboo skewers | |
| 1 | cup | Cilantro, chopped |
| 1 | cup | Parsley, chopped |
| ¼ | cup | Serrano or jalapeo peppers seeded and chopped |
| ¼ | cup | Water |
| ¼ | cup | Olive oil |
| 1½ | tablespoon | Garlic, minced |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Ground cumin |
Directions
HOT-PEPPER PASTE
Combine lamb, onion, parsley, cilantro, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour.
Prepare barbecue (medium-high heat). Drain skewers, Form generous cup lamb mixture into 3-inch-long sausage around center of bamboo skewer.
Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with olive oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Hot-Pepper Paste.
Hot-Pepper Paste: Combine all ingredients in food processor and blend until very finely chopped. Makes about 1 cup.
Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95