Grilled Ground Lamb Kabobs With Fresh Hot Pepper Sauce

Recipe Ingredients

		Lamb Kabobs
1 1/4 lbs	567g / 20oz	Ground lamb
3/4 cup	46g / 1.6oz	Onion - finely chopped
1/2 cup	73g / 2.6oz	Parsley - finely chopped
1/2 cup	8g / 0.3oz	Cilantro - finely chopped
4		Garlic - minced or
		Pressed
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Cayenne pepper
12		Bamboo skewers
		Olive oil
		Warm pita bread
		Fresh Hot Pepper Paste
1 cup	16g / 0.6oz	Cilantro - chopped
1 cup	146g / 5.1oz	Parsley - chopped
1/4 cup	59ml	Red serrano chili peppers --
		OR red jalapeno
		Chilies
1/4 cup	59ml	Water
1/4 cup	59ml	Olive oil
1 1/2 tablespoons	22ml	Garlic - minced or pressed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground black pepper
1 teaspoon	5ml	Ground cumin

Recipe Instructions

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

Source:
ESSENCE OF EMERIL SHOW #EE2416

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