Ground Lamb Kabobs (Kabab Mashwi)

6 pocket breads
1 1/2 pounds ground lamb
1 medium onion, chopped
1 cup snipped parsley leaves
1 1/4 teaspoons salt
1/2 teaspoon coarsely-ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
Vegetable oil
2 medium tomatoes, chopped
4 scallions (with tops), sliced
Plain yogurt

Prepare pocket breads or use purchased pita bread. Split and keep warm.

Place lamb, chopped onion, parsley, salt, pepper, cumin, paprika and nutmeg in food processor work bowl fitted with steel blade; cover and process with about 20 pulsing motions until mixture forms a paste.

Divide lamb mixture into 12 equal parts. Shape each part into a 5 x 1-inch roll. Place 2 rolls lengthwise on each of 6 (14-inch) metal skewers. Brush kabobs with oil.

Grill kabobs about 4 inches from medium coals, turning 2 or 3 times, until no longer pink inside, 10 to 12 minutes. remove kabobs from skewers; serve on pocket bread halves topped with tomatoes, scallions and yogurt.

Yields 6 servings.