| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Beef, Ethnic | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ground round |
| 1/2 | c | Rice – cooked |
| 1 | tb | Onion – minced |
| 1 | tb | Fresh parsley – minced |
| 1 | tb | Fresh mint – minced |
| 1 | ts | Salt |
| 1/8 | ts | Ground allspice |
| 1/8 | ts | Ground cinnamon |
| 1/4 | ts | Ground pepper – fresh |
| 3 | sm | Zucchini – cut into 1 inch |
| 1 | Red bell pepper – cut into 1 inch | |
| 2 | tb | Olive oil – good quality |
| 1 | tb | Lemon juice |
| 1 | ts | Fresh mint – minced |
INSTRUCTIONS
In a large bowl, combine the first 9 ingredients and mix vigorously with your hands until smooth (5 to 6 minutes). Shape into about a dozen meatballs. Thread them onto 4 skewers, alternating with the zucchini and red pepper. Preheat the oven to broil. In a glass jar, combine the olive oil, lemon juice, and the 1 teaspoon of mint; cover and shake well. Brish the kabobs with the oil mixture and broil 4 inches from heat; turn the kabobs occasionally and brish with the remaining oil mixture until meatballs are brown (about 10 to 12 minutes). Posted on rec.food.recipes by DI2@delphi.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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