1 chicken 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
1 pressed
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
12 bambo skewers
1 olive oil
1 warm pita bread
1 fresh hot pepper paste:
1 cup cilantro -- chopped
1 cup parsley -- chopped
1/4 cup red serrano chili peppers --
1 or red jalapeno
1 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
A Recipe for
Grilled Ground Lamb Kaebabs With Fresh Hot Pe
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This Recipe for Grilled Ground Lamb Kaebabs With Fresh Hot Pe is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Grilled Ground Lamb Kaebabs With Fresh Hot Pe from the recipe cookbook of Recipes-to-go (Barbecue)
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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:
Serves: 12
Grilled Ground Lamb Kaebabs With Fresh Hot Pe Recipe brought to you by Recipes To-Go