| 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
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