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00Ingredients
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4 green New Mexican chiles, stems and seeds removed, finely chopped
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1 ½ pounds finely ground lamb
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½ cup finely chopped onion
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2 cloves garlic, minced
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1 egg, beaten
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2 tablespoons finely chopped walnuts
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1 tablespoon finely chopped fresh mint
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½ teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
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1 bell pepper, stems and seeds removed, cut in wedges
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1 small onion, cut in wedges and separated
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8 large mushrooms
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Olive oil
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2 pieces pita bread
Instructions
Combine all the ingredients, except the bell pepper, onion, and mushrooms in a bowl and knead until smooth like dough. Break off pieces of the meat and form into ovals on the skewers. Refrigerate, covered, for at least an hour or overnight.
Alternately thread the onion wedges, pepper wedges, and mushrooms on separate skewers, beginning and ending with a pepper. Brush the vegetables with the oil.
Remove the meat skewers from the refrigerator. Grill all the skewers over a medium heat until the meat is browned about 4 minutes on each side and the vegetables are tender but still crisp.
Serve these kebabs in a warmed pita bread.
| Servings |
| 4 |
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Shish kebabs made from both ground and cubed meats, usually lamb, continue to be popular throughout the Middle East. This recipe is based on kebabs from southern Turkey where chiles are more widely used. Serve with a rice pilaf or in a pita bread pocket for a middle-eastern sandwich. Using a flat skewers rather that round to mold the meat onto will make cooking a whole lot easier.
Ingredients
InstructionsCombine all the ingredients, except the bell pepper, onion, and mushrooms in a bowl and knead until smooth like dough. Break off pieces of the meat and form into ovals on the skewers. Refrigerate, covered, for at least an hour or overnight. Alternately thread the onion wedges, pepper wedges, and mushrooms on separate skewers, beginning and ending with a pepper. Brush the vegetables with the oil. Remove the meat skewers from the refrigerator. Grill all the skewers over a medium heat until the meat is browned about 4 minutes on each side and the vegetables are tender but still crisp. Serve these kebabs in a warmed pita bread.
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