| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bar-b-que, Main dishes |
12 |
Servings |
INGREDIENTS
|
|
Lamb Kebabs: |
| 1 1/4 |
lb |
Ground Lamb |
| 3/4 |
c |
Onion, finely chopped |
| 1/2 |
c |
Parsely, finely chopped |
| 1/2 |
c |
Cilantro, finely chopped |
| 4 |
|
Cloves Garlic, minced or |
|
|
Pressed |
| 3/4 |
t |
Salt |
| 1/2 |
t |
Ground Black Pepper |
| 1/2 |
t |
Paprika |
| 1/2 |
t |
Cayenne Pepper |
| 12 |
|
Bambo Skewers |
|
|
Olive Oil |
|
|
Warm Pita Bread |
|
|
Fresh Hot Pepper Paste: |
| 1 |
c |
Cilantro, chopped |
| 1 |
c |
Parsley, chopped |
| 1/4 |
c |
Red Serrano Chili Peppers |
|
|
Or red jalapeno |
|
|
Chilies |
| 1/4 |
c |
Water |
| 1/4 |
c |
Olive Oil |
| 1 1/2 |
T |
Garlic, minced or pressed |
| 1 |
t |
Salt |
| 1 |
t |
Ground Black Pepper |
| 1 |
t |
Ground Cumin |
INSTRUCTIONS
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 1/4
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: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God promises a safe landing, not a calm passage.”