Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Ground round |
½ cup | Rice - cooked |
1 tablespoon | Onion - minced |
1 tablespoon | Fresh parsley - minced |
1 tablespoon | Fresh mint - minced |
1 teaspoon | Salt |
⅛ teaspoon | Ground allspice |
⅛ teaspoon | Ground cinnamon |
¼ teaspoon | Ground pepper - fresh |
3 smalls | Zucchini - cut into 1 inch |
1 \N | Red bell pepper - cut into 1 inch |
2 tablespoons | Olive oil - good quality |
1 tablespoon | Lemon juice |
1 teaspoon | Fresh mint - minced |
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@...