Category: Barbecue

Lamb Kebabs:

1 1/4 lb Ground Lamb

3/4 cup Onion -- finely chopped

1/2 cup Parsely -- finely chopped

1/2 cup Cilantro -- finely chopped

4 Cloves Garlic -- minced or

Pressed

3/4 tsp Salt

1/2 tsp Ground Black Pepper

1/2 tsp Paprika

1/2 tsp Cayenne Pepper

12 Bambo Skewers

Olive Oil

Warm Pita Bread

Fresh Hot Pepper Paste:

1 cup Cilantro -- chopped

1 cup Parsley -- chopped

1/4 cup Red Serrano Chili Peppers --

Or red jalapeno

Chilies

1/4 cup Water

1/4 cup Olive Oil

1 1/2 tbsp Garlic -- minced or pressed

1 tsp Salt

1 tsp Ground Black Pepper

1 tsp Ground Cumin

For Kebabs: Combine lam, onion, parsely, cilantro, garlic, salt, pepper, paprika and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate). Place bamboo skewers in shallow dish and cove with cold water. Let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. From generous 1/4 cup lamb into 3-inch long sausage around center of 1 bamboo skewer. Repeat with remaining mixture and skewers. Brush lamb kebabs with oil. Grill until brown and cooked through, turning frequently, about every 12 minutes. Serve with pepper paste. For pepper paste: Combine all ingredients in processor and blend until very finely chopped. (Can be prepared



Recipe By : Bon Appetit May 1995, pg. 158/RobieLynn



From: Date:



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip