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Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Ground lamb

  2. 3/4 cup 46g / 1.6oz Onion - finely chopped

  3. 1/2 cup 73g / 2.6oz Parsley - finely chopped

  4. 1/2 cup 8g / 1/3oz Cilantro - finely chopped

  5. 4 Garlic - minced or Pressed

  6. 3/4 teaspoon 3.8ml Salt

  7. 1/2 teaspoon 2 1/2ml Ground black pepper

  8. 1/2 teaspoon 2 1/2ml Paprika

  9. 1/2 teaspoon 2 1/2ml Cayenne pepper

  10. 12 Bamboo skewers Olive oil Warm pita bread Fresh Hot Pepper Paste

  11. 1 cup 16g / 0.6oz Cilantro - chopped

  12. 1 cup 146g / 5.1oz Parsley - chopped

  13. 1/4 cup 59ml Red serrano chili peppers -- OR red jalapeno Chilies

  14. 1/4 cup 59ml Water

  15. 1/4 cup 59ml Olive oil

  16. 1 1/2 tablespoons 22ml Garlic - minced or pressed

  17. 1 teaspoon 5ml Salt

  18. 1 teaspoon 5ml Ground black pepper

  19. 1 teaspoon 5ml Ground cumin

Instructions Jump to Ingredients ↑

  1. 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

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