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Meatball Kebabs with Couscous And Lemon Spinach

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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 TikalMe@PowerOnline.net on Apr 12,
1999

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