Recipe - Mideast Kabobs

1 pack (5.25 oz) tabbouleh wheat
salad mix
18 Cherry tomatoes (about
I/z pints)
1 One half pound Ground lamb
2 teaspoon Ground cumin
1 Container (8 oz) plain
lowfat yogurt

1. In medium bowl, prepare tabbouleh as package label directs, using only
water for the liquid.

2. In large bowl, combine Three fourths Cup tabbouleh, the lamb, cumin and 1/3 Cup
water; mix well. Using wet hands, shape mixture into 24 (2l/4in.) 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini