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

Related recipes