Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

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)
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.

         ©2007-2017 All rights Reserved.