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Grilled Ground Lamb Kebabs

1 1/4 lb Ground lamb
1/2 c Parsley, fine chopped
3/4 c Onion, finely chopped
1/2 c Cilantro, finely chopped
4 Garlic cloves, minced
3/4 ts Salt
1/2 ts Black pepper
1/2 ts Paprika
1/2 ts Cayenne pepper
12 Bamboo skewers
Olive oil
Pita bread

Hot Pepper Paste
1 c Cilantro, chopped
1 c Parsley, chopped
1/4 c Serrano or jalapeno peppers seeded and chopped
1/4 c Water
1/4 c Olive oil
1 1/2 tb Garlic, minced
1 ts Salt
1 ts Black pepper
1 ts Cumin

For Lamb Kebabs: Combine onion, lamb, parsley, cilantro, garlic, salt, pepper, paprika, and cayenne in a large bowl and mix well. Soak bamboo skewers in a dish of cold water at least 1 hour.

Heat BBQ to med-high. Form 1/4 cup of lamb mixture into 3" long sausages around each of the bamboo skewers. Brush lamb kebabs with oil; grill until brown and cooked through, turning frequently, about12 minutes.

For Hot-pepper Paste: Combine all ingredients in processor and blend until very finely chopped.

Serve lamb kebabs in warmed pita bread pockets and top with Hot-pepper Paste

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