Grilled Ground Lamb Kebabs Recipe
Yield: 12 kebabsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: 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 tsp: Salt,
1/2 tsp: Black pepper,
1/2 tsp: Paprika,
1/2 tsp: 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 seeded and chopped,
1/4 cup: Water,
1/4 cup: Olive oil,
1 1/2 tbsp: Garlic, minced
1 tsp: Salt,
1 tsp: Black pepper,
1 tsp: Cumin,
Directions:
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 Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95
Source from luhu.jp
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 Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95
Source from luhu.jp