| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
European |
Do again, Kebabs, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lamb or beef |
| 2 |
T |
Pine nuts |
| 2 |
T |
Zante currents |
| 2 |
T |
Instant minced onion |
| 3/4 |
t |
Cumin |
| 3/4 |
t |
Salt |
| 3/4 |
t |
Paprika |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Cayenne pepper |
| 2 |
|
Cloves of garlic crushed |
| 1 |
|
6oz box tomato-lentil cousco |
|
|
us |
| 1 |
|
European cucumber, shreaded |
| 1 |
|
8oz plain low-fat yogurt |
| 3 |
T |
Chopped mint leaves |
| 1/4 |
t |
Ground coriander |
| 1/4 |
t |
Salt and pepper |
| 1 |
|
10oz bag pre-washed spinach |
| 1/4 |
c |
Water |
| 1 |
|
Lemon cut into wedges |
INSTRUCTIONS
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. Couscous: Prepare
accordingto package directions; fluff with a fork; keep warm. 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. (back to kebabs) Broil kebabs 4-6" from heat
turning several times, 4-6minutes for medium or 8 minutes ofr well
done. Spinach: Place spinach and water in4-qt pot; cover; steam 2
miiinutes, until wilted. Serve kebabs over couscous with yogurt sauce,
spinach and lemon wedges. McCall's September 1997 Posted to
MM-Recipes Digest V4 #14 by TikalMe@PowerOnline.net on Apr 12, 1999
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