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