Recipe: Grilled Ground Lamb Kaebabs With Fresh Hot Pepper Sauce [edit]

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Tags: Barbecue, Meat

Yield: 12 servings

[edit] Ingredients

1 ¼	pounds Ground Lamb
¾	cup Onion -- finely chopped
½	cup Parsely -- finely chopped
½	cup Cilantro -- finely chopped
4	Cloves Garlic -- minced or
	Pressed
¾	teaspoon Salt
½	teaspoon Ground Black Pepper
½	teaspoon Paprika
½	teaspoon Cayenne Pepper
12	Bambo Skewers
	Olive Oil
	Warm Pita Bread
1	cup Cilantro -- chopped
1	cup Parsley -- chopped
¼	cup Red Serrano Chili Peppers --
	Or red jalapeno
	Chilies
¼	cup Water
¼	cup Olive Oil
1 ½	tablespoons Garlic -- minced or pressed
1	teaspoon Salt
1	teaspoon Ground Black Pepper
1	teaspoon Ground Cumin

[edit] Preparation

Step 1

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

Step 2

(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