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Moroccan Lamb Kebabs
1 med. onion, grated
3 TB. chopped fresh Italian parsley
3 TB chopped fresh cilantro
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. freshly ground white or black pepper
1/2 tsp. salt
1 TB. olive oil
11/2 to 2 pounds boneless leg or shoulder of lamb, cut into 1 inch cubes (include some fatty pieces)
4 pita breads
1. Combine the onion, herbs, spices, salt, and oil in a large bowl and stir to mix. Add the lamb cubes and toss thoroughly to coat, then cover and let marinate, in the regrigerator, at least 30 min. and up to 8 hours (the longer, the better).
2. Preheat the grill to high.
3. When ready to grill, oil the grill grate. Remove the lamb from the marianade and thread onto the skewers, divinding evenly and alternate lean and fatty pieces. Arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8-12 minutes in all.
4. Fold a pita round the meat on each skewer and pull out the skewer. Serve immediately. Serves 4
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