Serves: 4
Total Calories: 455

1 onion, medium sized, grated
3 tablespoons parsley, fresh Italian (flat-leaf), chopped
3 teaspoons cilantro, chopped fresh
1/2 teaspoon cumin, ground
1/2 teaspoon paprika
1/2 teaspoon white pepper, freshly ground, or black
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2-2 pounds leg of lamb, boneless, or shoulder, cut into 1-inch cubes (include some fatty pieces)
4 pita bread

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 refrigerator, at least 30 minutes 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 marinade and thread onto the skewers, dividing evenly and alternating lean and fatty pieces. Arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done (as the Moroccans tend to like their lamb).

4. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 455
Calories from Fat: 177

More Recipes from the The Barbecue Bible Cookbook:
Alexandrew Dumas's Georgian-Style Lamb Kebabs
Armenian Shish Kebab
Australian Lamb Steaks With Sichuan Pepper Rub
Capetown Lamb
Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik
Grilled Lamb With Herbes De Provence
Lamb Chops Stall #26
Lamb With Onion-Mustard Sauce / Dibi
Lamb and Tomato Kebabs
Leg of "Mutton" With Saffron And Rosewater
Mexican Pit-Barbecued Lamb / Barbacoa
Moroccan Barbecued Lamb / Mechouie
Moroccan Lamb Kebabs
Moroccan Tomato Sauce
Onion Water Lamb Chops / O Be Peyaz
Rack of Lamb Ciragan Palace
Roisseried Leg of Lamb With Lemon and Butter
Souvlaki Flambeed With Metaxa
The Real Turkish Shish Kebab