Grilled Ground Lamb Kabobs With Fresh Hot Pepper Saucegerman, grilling recipes, kabobs, lamb, sandwiches sauces ***lamb kabobs*** 1 1/4 pounds ground lamb 3/4 cup onion; finely chopped 1/2 cup parsley; finely chopped 1/2 cup cilantro; finely chopped 4 cloves garlic; minced or pressed 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 12 bamboo skewers olive oil warm pita bread ***fresh hot pepper paste*** 1 cup cilantro; chopped 1 cup parsley; chopped 1/4 cup red serrano chili peppers -- OR red jalapeno chilies 1/4 cup water 1/4 cup olive oil 1 1/2 tablespoons garlic; minced or pressed 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground cumin For Kabobs: Combine lam, onion, parsley, 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 grill (medium-high heat). Drain skewers. Form generous 1/4 cup lamb into 3-inch long sausage around center of 1 bamboo skewer. Repeat with remaining mixture and skewers. Brush lamb kabobs 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. Recipe By: Bon Appetit May 1995 |
