Grilled Ground Lamb Kebabs
1 1/4 pounds Ground lamb
1/2 cup Parsley, fine chopped
3/4 cup Onion, finely chopped
1/2 cup Cilantro, finely chopped
4 Garlic cloves, minced
3/4 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Paprika
1/2 teaspoon Cayenne pepper
12 Bamboo skewers
Olive oil
Pita bread
Hot Pepper Paste
1 cup Cilantro, chopped
1 cup Parsley, chopped
1/4 cup Serrano or jalapeno peppers
1/4 cup Water
1/4 cup Olive oil
1 1/2 tablespoons Garlic, minced
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Cumin
Instructions:
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, |
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