Marinated Grilled Lamb Loin Strips (Kusbasi Kebabi) This recipe for lamb kebabs is a local specialty in the city of Gaziantep, Turkey. The food there blends the best from Turkish, Armenian, Arabic, Jewish, and Kurdish cooking. 1 tbsp. tomato paste 1 tbsp. Turkish hot pepper paste Extra-virgin olive oil 1 clove garlic, peeled and minced 1 tsp. Turkish Herb and Spice Mix 1/2 tsp. freshly ground black pepper 1 lb. lean lamb loin 4 long green Italian peppers, halved lengthwise, seeded, ribs removed Mix together tomato paste, pepper paste, 3 tbsp. olive oil, garlic, Turkish Herb and Spice Mix, and pepper in a nonreactive bowl. Cut lamb into 1" cubes, then butterfly each cube. Add lamb to marinade and stir to coat evenly. Cover and refrigerate for 9-12 hours, turning meat occasionally. About 2 hours before serving, remove lamb from marinade; slide about 3 pieces onto each of 8 long metal or wood skewers (soak wood skewers for 1/2 hour in water before using) and brush with oil. Cover and let meat come to room temperature. Brush peppers with oil. Heat a lightly oiled grill pan over medium heat and grill peppers until browned and soft, about 7 minutes per side. Set aside. Grill lamb in same pan over medium heat until browned, about 2 minutes per side. Serve with grilled peppers, if you like. Serves 4-8. From "Saveur" magazine, May 1998 middle eastern recipe index christina m k al-sudairy 56% off saveur!