Name: Meatball Kebabs with Couscous And Lemon Spinach
Ingredients: 1 lb Ground lamb or beef; 2 tb Pine nuts; 2 tb Zante currents; 2 tb Instant minced onion; 3/4 ts Cumin; 3/4 ts Salt; 3/4 ts Paprika; 1/4 ts Ground cinnamon; 1/4 ts Cayenne pepper; 2 Cloves of garlic crushed; 1 6oz box tomato-lentil cousco us; 1 md European cucumber, shreaded; 1 8oz plain low-fat yogurt; 3 tb Chopped mint leaves; 1/4 ts Ground coriander; 1/4 ts Salt and pepper; 1 10oz bag pre-washed spinach; 1/4 c Water; 1 lg Lemon cut into wedges

Our first priority in times of adversity is to honor and glorify God by trusting Him. We tend to make our first priority the gaining of relief from our feelings of heartache or disappointment or frustration. This is a natural desire, and God has promised to give us grace sufficient for our trials and peace for our anxieties (2 Corinthians 12:9, Philippians 4:6-7). But just as God’s will is to take precedence over our will (Jesus Himself said, “Yet not as I will, but as you will” - Matthew 26:39), so God’s honor is to take precedence over our feelings. We honor God by choosing to trust Him when we don’t understand what He is doing or why He has allowed some adverse circumstance to occur. As we seek God’s glory, we may be sure that He has purposed our good and that He will not be frustrated in fulfilling that purpose.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	European	Main dish, Do again, Kebabs	4	Servings

INGREDIENTS

1	lb	Ground lamb or beef
2	tb	Pine nuts
2	tb	Zante currents
2	tb	Instant minced onion
3/4	ts	Cumin
3/4	ts	Salt
3/4	ts	Paprika
1/4	ts	Ground cinnamon
1/4	ts	Cayenne pepper
2		Cloves of garlic crushed
1		6oz box tomato-lentil cousco us
1	md	European cucumber, shreaded
1		8oz plain low-fat yogurt
3	tb	Chopped mint leaves
1/4	ts	Ground coriander
1/4	ts	Salt and pepper
1		10oz bag pre-washed spinach
1/4	c	Water
1	lg	Lemon cut into wedges

INSTRUCTIONS

1. Meatballs: In a large bowl, combine lamb or beef, pine nuts, currents,
onion, cumin, paprika, salt, cinnamon, cayenne, amd gralic; mix well with
hands. Divide mixture into fourths. On each of 4 (12") metal skewers, mold
1/4 mixture into a 6 X 1 1/2" sausage shape around skewer. Place on broiler
pan rack. Preheat broiler.
2. Couscous: Prepare accordingto package directions; fluff with a fork;
keep warm.
3. Yogurt sauce: squeeze shredded cucumber to get rid of excess waater;
pllace in small serving bowl. Stir in yogurt, mint, coriander, salt and
pepper until blended.
4. (back to kebabs) Broil kebabs 4-6" from heat turning several times,
4-6minutes for medium or 8 minutes ofr well done.
5. Spinach: Place spinach and water in4-qt pot; cover; steam 2 miiinutes,
until wilted.
6. Serve kebabs over couscous with yogurt sauce, spinach and lemon wedges.
McCall's September 1997
Posted to MM-Recipes Digest V4 #14 by [email protected] on Apr 12,
1999

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