INGREDIENTS

INSTRUCTIONS

Note: Spice made from red peppers, crushed into oiled flakes or finely
ground. Different types range from mild and sweet to very hot.
Substitute mixture of sweet paprika and cayenne pepper.  In a small
bowl, combine the sliced onions and sumac and toss well.  Set aside
until ready to serve. In a large bowl, combine the lamb,  chopped
onions, parsley, garlic, and kirmizi biber, and mix  thoroughly,
kneading with your hand. Add the egg white and salt, and  knead mixture
to a paste. Divide it into 4 equal portions, and roll  each portion
into a flat, sausage shape. Wipe kebab skewers with oil,  and using a
dampened hand gently squeeze meat against the skewer.  Secure meat onto
skewer by squeezing mixture up and down, spreading  it evenly and
making sure it is firmly attached to the skewer.  Preheat a grill to
medium-high heat and brush it with oil. Roast the  poblano chiles over
the grill. Keep turning so the skin is evenly  charred, without burning
and drying out the flesh. Transfer charred  peppers to a plastic bag,
tie the top closed and let steam until cool  to the touch, about 15
minutes. Peel off the charred skin by hand.  Cut away stems, seeds and
veins, and halve them. Heat the flat bread  or pita until warm but not
crisp, cut into cubes and wrap in foil to  keep warm. Grill the kebabs,
brushing them with the melted butter,  about 2 to 3 minutes per side.
Grill the tomato halves at the same  time. To serve, place the bread
cubes on a serving platter or  individual plates, drizzle with melted
butter, remove meat from  skewers and place over bread. Top with
roasted peppers and tomatoes,  drizzle with more butter, and serve
immediately with the sumac  relish. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B28 broadcast
06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-23-1998  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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