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Grilled Ground Lamb Kebabs W/ Fresh Hot Pepper Paste
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    Grilled Ground Lamb Kebabs W/ Fresh Hot Pepper Paste

  • 1 1/4 pounds ground lamb
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh cilantro
  • 4 garlic cloves, minced
  • 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 chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped seeded fresh red serrano or red jalapeño chilies
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 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
    Post Date:

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