| 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”