International Recipes
Ground Lamb Kabobs (Kabab Mashwi)
Ingredients
- 6 pocket breads
- 1 1/2 pounds ground lamb
- 1 medium onion, chopped
- 1 cup snipped parsley leaves
- 1 1/4 teaspoons salt
- 1/2 teaspoon coarsely-ground pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- Vegetable oil
- 2 medium tomatoes, chopped
- 4 scallions (with tops), sliced
- Plain yogurt
Instructions
- Prepare pocket breads or use purchased pita bread. Split and keep warm.
- Place lamb, chopped onion, parsley, salt, pepper, cumin, paprika and nutmeg in
food processor work bowl fitted with steel blade; cover and process with about 20
pulsing motions until mixture forms a paste.
- Divide lamb mixture into 12 equal parts. Shape each part into a 5 x 1-inch roll.
Place 2 rolls lengthwise on each of 6 (14-inch) metal skewers. Brush kabobs with
oil.
- Grill kabobs about 4 inches from medium coals, turning 2 or 3 times, until no
longer pink inside, 10 to 12 minutes.
- Remove kabobs from skewers; serve on pocket
bread halves topped with tomatoes, scallions and yogurt.
Yield: 6 servings