GRILLED GROUND LAMB KAEBABS WITH FRESH HOT PE

      Title: GRILLED GROUND LAMB KAEBABS WITH FRESH HOT PE
  Categories: Other meat
       Yield: 12 Servings
  
            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.
   (Can be prepared
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