| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1 | pk | (5.25 oz) tabbouleh wheat salad mix |
| 18 | Cherry tomatoes (about | |
| I/z pints) | ||
| 1 1/2 | lb | Ground lamb |
| 2 | ts | Ground cumin |
| 1 | Container (8 oz) plain low-fat yogurt |
INSTRUCTIONS
1. In medium bowl, prepare tabbouleh as package label directs, using only water for the liquid. 2. In large bowl, combine 3/4 Cup tabbouleh, the lamb, cumin and 1/3 Cup water; mix well. Using wet hands, shape mixture into 24 (2l/4-in.) ovals. Onto six skewers, alternately thread ovals and tomatoes. 3. Broil 4 in. from heat 6 minutes per side, or until lamb is pink but not rare. (Tomatoes will char and burst.) Serve with remaining tabbouleh and yogurt. Makes 6 servings. Per serving: 292 calories, 26 g protein, 33 g carbohydrate, 7 g fat, 63 mg cholesterol, 85 mg sodium. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”