Meatball kebabs with couscous and lemon spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground lamb or beef |
| 2 | tablespoons | Pine nuts |
| 2 | tablespoons | Zante currents |
| 2 | tablespoons | Instant minced onion |
| ¾ | teaspoon | Cumin |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Paprika |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Cayenne pepper |
| 2 | Cloves of garlic crushed | |
| 1 | 6oz box tomato-lentil cousco us | |
| 1 | medium | European cucumber, shreaded |
| 1 | 8oz plain low-fat yogurt | |
| 3 | tablespoons | Chopped mint leaves |
| ¼ | teaspoon | Ground coriander |
| ¼ | teaspoon | Salt and pepper |
| 1 | 10oz bag pre-washed spinach | |
| ¼ | cup | Water |
| 1 | large | Lemon cut into wedges |
Directions
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 ¼ mixture into a 6 X 1½" 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@... on Apr 12, 1999