CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Lamb |
12 |
Kebabs |
INGREDIENTS
1 1/4 |
lb |
Ground lamb |
1/2 |
c |
Parsley, fine chopped |
3/4 |
c |
Onion, finely chopped |
1/2 |
c |
Cilantro, finely chopped |
4 |
|
Garlic cloves, minced |
3/4 |
ts |
Salt |
1/2 |
ts |
Black pepper |
1/2 |
ts |
Paprika |
1/2 |
ts |
Cayenne pepper |
12 |
|
Bamboo skewers |
|
|
Olive oil |
|
|
Pita bread |
1 |
c |
Cilantro, chopped |
1 |
c |
Parsley, chopped |
1/4 |
c |
Serrano or jalapeno peppers seeded and chopped |
1/4 |
c |
Water |
1/4 |
c |
Olive oil |
1 1/2 |
tb |
Garlic, minced |
1 |
ts |
Salt |
1 |
ts |
Black pepper |
1 |
ts |
Cumin |
INSTRUCTIONS
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 1/4 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'
Posted to MM-Recipes Digest V4 #14 by tuttle@home.com on Apr 12, 1999
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”