Recipe for cooking ground lamb kabobs

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Meats

6 pocket breads
1 1/2 lb. (one and a half lbs. ) ground lamb
1 med. onion, chopped
1 c. snipped parsley leaves
1 1/4 tsp. salt
1/2 tsp. coarsely-ground pepper
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. ground nutmeg
Canola (or other vegetable) oil
2 med. 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-in. roll. Place 2 rolls lengthwise on each of 6 (14-in.) metal skewers. Brush kabobs with oil.

Grill kabobs about 4 in. from med. charcoal, turning 2 or 3 times, until no longer pink inside, 10 to 12 mins. remove kabobs from skewers; serve on pocket bread halves topped with tomatoes, scallions and yogurt.

Yields 6 servings.