| 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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