For Lamb Kebabs: Combine onion, lamb, parsley, cilantro, garlic, salt, pepper, paprika, and cayenne in a large bowl and mix well. Soak bamboo skewers in a dish of cold water at least 1 hour. Heat BBQ to med-high. Form 1/4 cup of lamb mixture into 3" long sausages around each of the bamboo skewers. Brush lamb kebabs with oil; grill until brown and cooked through, turning frequently, about 12 minutes. For Hot-pepper Paste: Combine all ingredients in processor and blend until very finely chopped. Serve lamb kebabs in warmed pita bread pockets and top with Hot-pepper Paste. From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of Discovery Posted to MM-Recipes Digest V4 #14 by tuttle@home.com on Apr 12, 1999