| 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
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