Ground Lamb & Veal Kebabs

Ground Lamb & Veal Kebabs

Categories: Central Asia, Lamb, Beef, Main dish, Ethnic
Yield: 4 Servings

1 lb Lamb ground
1 lb Veal ground
2 ea Onions sliced thin
2 ea Onions minced
1/2 c Parsley minced
4 ea Garlic cloves minced
1 ea Egg white
Salt to taste
1 ts Paprika smoked hot
1 ts Cayenne pepper ground
1/2 ts Nutmeg ground
4 ea Chille peppers large
Flat bread
Melted butter
4 ea Tomatoes 1/2'd

Light your grill then allow coals to begin to turn grey.
Combine lamb, veal, chopped onions, parsley, garlic, Cayenne, paprika & nutmeg.
Mix thoroughly by kneading with your hands.
Add egg white & salt then knead mixture into a paste.
Divide it into 4 equal portions.
Roll each portion into a flattened, sausage shape logs.
Wipe each kebab skewer with oil.
Dampen your hands then gently squeeze each meat log against skewer.
Secure meat to skewer by squeezing mixture up & down.
Spread your meat evenly & make sure it is firmly secured to your skewer.
Roast your chiles over coals.
Keep turning so pepper skins are evenly charred.
Transfer charred peppers to a plastic bag.
Seal bag closed then peppers to sit until cool to touch usually 10-15 mins.
Peel off the charred skins remove stems, seeds & veins.
Cut peppers in 1/2 length ways.
Heat nan bread until warm but not crisp.
Cube into 1" chunks then wrap in foil to keep warm.
Grill kebabs.
Be sure to brush with melted butter 3-4 times while grilling.
You must turn your skewers every 2 to 3 mins. until meat is done.
Grill your tomato 1/2's at the same time.
Place bread cubes on a serving platter.
Drizzle with melted butter.
Remove meat from skewers then place on bread cubes.
Top with roasted peppers & tomatoes.
Drizzle with more butter then serve immediately.

ORIGIN:
Dr. Marat Mugamulyev, Chimkent-Kazakhstan, circa 2000