How to make ground lamb kabobs? Simple!
Ground Lamb Kabobs (Kabab Mashwi)6 pocket breads1 1/2 pounds ground lamb1 medium onion, chopped1 cup snipped parsley leaves1 1/4 teaspoons salt1/2 teaspoon coarsely-ground pepper1/2 teaspoon ground cumin1/2 teaspoon paprika1/4 teaspoon ground nutmegVegetable oil2 medium tomatoes, chopped4 scallions (with tops), slicedPlain yogurtPrepare 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 inot 12 equal parts. Shape each part into a 5 x 1-inch roll.
Palce 2 rolls lengthwise on each of 6 (14-inch) metal skewers. Brush kabobs with oil.
Grill kabobs about 4 inches from medium 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 wiht tomatoes, scallions and yogurt. Yields 6 servings.