For the Lamb:
Combine lamb, 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. Cover with cold
water and let stand at least 1 hour.
Prepare barbecue (medium-high heat). Drain skewers. Form generous 1/4 cup lamb mixture into 3-inch-ling sausage
around center of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil.
Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread
with Fresh Hot-Pepper Paste.
Makes 12 kebabs.
Hot Pepper Paste:
Combine all ingredients in processor and blend until very finely chopped.
(Can be prepared 1 week ahead. Refrigerate in covered container.)
Makes about 1 cup.
From: Bon Appétit, May 1995
Posted By: Epicurious Food
*BACK TO LAMB*