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Grilled Ground Lamb Kaebabs with Fresh Hot Pepper Sauce

Lamb Kebabs:
1 1/4 lb Ground Lamb
3/4 c Onion -- finely chopped
1/2 c Parsely -- finely chopped
1/2 c Cilantro -- finely chopped
4 Cloves Garlic -- minced or pressed
3/4 ts Salt
1/2 ts Ground Black Pepper
1/2 ts Paprika
1/2 ts Cayenne Pepper
12 Bambo Skewers
Olive Oil
Warm Pita Bread

Fresh Hot Pepper Paste:
1 c Cilantro -- chopped
1 c Parsley -- chopped
1/4 c Red Serrano Chili Peppers -- Or red jalapeno chilies
1/4 c Water
1/4 c Olive Oil
1 1/2 tb Garlic -- minced or pressed
1 ts Salt
1 ts Ground Black Pepper
1 ts Ground Cumin

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 (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.

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