Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | (5.25 oz) tabbouleh wheat salad mix |
| 18 \N | Cherry tomatoes (about |
| \N \N | I/z pints) |
| 1½ pounds | Ground lamb |
| 2 teaspoons | Ground cumin |
| 1 \N | Container (8 oz) plain low-fat yogurt |
1. In medium bowl, prepare tabbouleh as package label directs, using only water for the liquid.
2. In large bowl, combine ¾ Cup tabbouleh, the lamb, cumin and ⅓ 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