Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Ground lamb kabobs
Date: April 5, 2007
6 pocket breads
1 1/2 pounds ground lamb
1 average onion, chopped
1 normal 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 average tomatoes, chopped
4 scallions (with tops), sliced
Plain yogurt
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 average 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.
Yields 6 servings.