Kurdish Shish Kebabs

Ingredients

• 4 green New Mexican chiles, stems and seeds removed, finely chopped

• 1 ½ pounds finely ground lamb

• ½ cup finely chopped onion

• 2 cloves garlic, minced

• 1 egg, beaten

• 2 tablespoons finely chopped walnuts

• 1 tablespoon finely chopped fresh mint

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 bell pepper, stems and seeds removed, cut in wedges

• 1 small onion, cut in wedges and separated

• 8 large mushrooms

• Olive oil

• 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.