Recipe - Grilled Green Onion Tart

Lamb Kebabs:
1 One fourth pound Ground Lamb
Three fourths cup Onion finely chopped
One half cup Parsely finely chopped
One half cup Cilantro finely chopped
4 Cloves Garlic minced or
Pressed
Three fourths teaspoon Salt
One half teaspoon Ground Black Pepper
One half teaspoon Paprika
One half teaspoon Cayenne Pepper
12 Bambo Skewers
Olive Oil
Warm Pita Bread
Fresh Hot Pepper Paste:
1 cup Cilantro chopped
1 cup Parsley chopped
One fourth cup Red Serrano Chili Peppers
Or red jalapeno
Chilies
One fourth cup Water
One fourth cup Olive Oil
1 One half tablespoon Garlic minced or pressed
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon 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
(mediumhigh heat). Drain skewers. From generous One fourth cup lamb into 3inch
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. (Can be prepared

Recipe By : Bon Appetit May 1995, pg. 158/RobieLynn

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip