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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.













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