Mideast kabobs

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

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