Mideast Kabobs Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (5.25 oz) tabbouleh wheat salad mix
18: Cherry tomatoes, (about
I/z pints),
1 1/2 lbs: Ground lamb,
2 tsp: Ground cumin,
1 Container: , (8 oz) plain low-fat yogurt
Directions:
1. In medium bowl, prepare tabbouleh as package label directs, using
only water for the liquid.
2. In large bowl, combine 3/4 Cup tabbouleh, the lamb, cumin and 1/3
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
Source from luhu.jp
only water for the liquid.
2. In large bowl, combine 3/4 Cup tabbouleh, the lamb, cumin and 1/3
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
Source from luhu.jp
Tags
Meats