Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***lamb kabobs***
   1 1/4  pounds        ground lamb
     3/4  cup           onion -- finely chopped
     1/2  cup           parsley -- finely chopped
     1/2  cup           cilantro -- finely chopped
   4      cloves        garlic -- minced or
                        pressed
     3/4  teaspoon      salt
     1/2  teaspoon      ground black pepper
     1/2  teaspoon      paprika
     1/2  teaspoon      cayenne pepper
  12                    bamboo skewers
                        olive oil
                        warm pita bread
                        ***fresh hot pepper paste***
   1      cup           cilantro -- chopped
   1      cup           parsley -- chopped
     1/4  cup           red serrano chili peppers --
                        OR red jalapeno
                        chilies
     1/4  cup           water
     1/4  cup           olive oil
   1 1/2  tablespoons   garlic -- minced or pressed
   1      teaspoon      salt
   1      teaspoon      ground black pepper
   1      teaspoon      ground cumin

Preparation:

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