Grilled Ground Lamb Kabobs With Fresh Hot Pepper Sauce

Course : Grilling
Serves: 12
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
1 1/2 tablespoons garlic -- minced or pressed
1/4 cup olive oil
1/4 cup water
1/4 cup red serrano chili peppers OR red jalapeno chilies
1 cup parsley -- chopped
1 cup cilantro -- chopped
---fresh hot pepper paste---
1 piece warm pita bread
2 tablespoons olive oil
12 skewers bamboo skewers
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3/4 teaspoon salt
4 cloves garlic -- minced or pressed
1/2 cup cilantro -- finely chopped
1/2 cup parsley -- finely chopped
3/4 cup onion -- finely chopped
1 1/4 pounds ground lamb
---lamb kabobs---

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes