Yeminite Lamb Kebabs & Shara

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Grilling has been the most common method of preparing meat in Israel, Jordan and Yemen, by Sefardics since antiquity. 
Kebabs of spiced ground lamb are typical in these two countries and served with Pita Bread, hot pepper relish, called SHARA, a Yemenite sauce, similar to a Harissa however made with tomato.

This recipe pairs lovely with a chilled Rosé or cold beer of choice.

1 1/4 pounds of lamb ground
3/4 cup onion or shallots finely chopped
1/2 cup finely chopped Italian style parsley herb
4 garlic cloves minced
3/4 tsp. salt
1/2 tsp black freshly ground pepper
1/2 tsp cayenne pepper flakes 
12 bamboo skewers or metal skewers 
smoked paprika 1/2 tsp. 
olive oil extra virgin
warm pita bread 
Shara - Hot Pepper Relish 

1) combine the ground lamb, onion or shallot, parsley, cilantro, garlic, salt, cayenne, smoked paprika, black pepper in a medium sized bowl 
2) cover and refrigerate for 1 to 2 hours so that the spices and herbs can absorb with the lamb
3) preheat and prepare your oven broiler or your grill 
4) form hefty 3 Inch long sausage shaped lamb Yemenite kebabs
5) place these lamb sausages on the skewers
6) brush the kebabs with olive oil
7) grill the kebabs until brown and have cooked through
8) turn frequently, 10 to 12 mins.
9) serve in warm pita with Shara hot pepper relish

SHARA HOT PEPPER RELISH 

1 cup chopped cilantro herb
1/4 cup cayenne pepper flakes or dried red peppers 
1/4 cup tomato deseeded, peeled and chopped finely
1/4 cup olive oil
1 1/2 tblsps garlic minced
1 tsp salt sprinkle
1 tsp cumin 1 tsp blk pepper freshly ground 
A little water 

combine all ingredients in a food processor and blend until finely chopped into a salsa coulis, relish. 

Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Yeminite Lamb Kebabs & Shara Posted: 14 March 2012 at 08:50
	Grilling has been the most common method of preparing meat in Israel, Jordan and Yemen, by Sefardics since antiquity. Kebabs of spiced ground lamb are typical in these two countries and served with Pita Bread, hot pepper relish, called SHARA, a Yemenite sauce, similar to a Harissa however made with tomato. This recipe pairs lovely with a chilled Rosé or cold beer of choice. 1 1/4 pounds of lamb ground 3/4 cup onion or shallots finely chopped 1/2 cup finely chopped Italian style parsley herb 4 garlic cloves minced 3/4 tsp. salt 1/2 tsp black freshly ground pepper 1/2 tsp cayenne pepper flakes 12 bamboo skewers or metal skewers smoked paprika 1/2 tsp. olive oil extra virgin warm pita bread Shara - Hot Pepper Relish 1) combine the ground lamb, onion or shallot, parsley, cilantro, garlic, salt, cayenne, smoked paprika, black pepper in a medium sized bowl 2) cover and refrigerate for 1 to 2 hours so that the spices and herbs can absorb with the lamb 3) preheat and prepare your oven broiler or your grill 4) form hefty 3 Inch long sausage shaped lamb Yemenite kebabs 5) place these lamb sausages on the skewers 6) brush the kebabs with olive oil 7) grill the kebabs until brown and have cooked through 8) turn frequently, 10 to 12 mins. 9) serve in warm pita with Shara hot pepper relish SHARA HOT PEPPER RELISH 1 cup chopped cilantro herb 1/4 cup cayenne pepper flakes or dried red peppers 1/4 cup tomato deseeded, peeled and chopped finely 1/4 cup olive oil 1 1/2 tblsps garlic minced 1 tsp salt sprinkle 1 tsp cumin 1 tsp blk pepper freshly ground A little water combine all ingredients in a food processor and blend until finely chopped into a salsa coulis, relish. Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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