Grilled Ground Lamb Kaebabs With Fresh Hot Pe

Grilled Ground Lamb Kaebabs With Fresh Hot Pe

Yield: 12 Servings

1 lamb kebabs

1 1/4 lb lamb,Ground

3/4 c onion -- finely,Chopped

1/2 c parsely -- finely,Chopped

1/2 c cilantro -- finely,Chopped

4 cloves garlic -- or,Minced

1 pressed

3/4 t salt

1/2 t black pepper,Ground

1/2 t paprika

1/2 t cayenne pepper

12 bambo skewers

1 olive oil

1 pita bread,Warm

1 fresh hot pepper paste

1 c cilantro --,Chopped

1 c parsley --,Chopped

1/4 c red serrano chili peppers --

1 or red jalapeno

1 chilies

1/4 c water

1/4 c olive oil

1 1/2 T garlic -- (or pressed)

-Minced

1 t salt

1 t black pepper,Ground

1 t cumin,Ground

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.