| 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 |
ts |
Salt |
| 1/2 |
ts |
Ground Black Pepper |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
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 |
tb |
Garlic — minced or pressed |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground Black Pepper |
| 1 |
ts |
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
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