Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lb Lean ground lamb
1 md Onion, finely chopped
2 tb Chopped fresh mint
1 ts Ground cayenne pepper
1 ts Ground cloves
1 ts Ground allspice
1 ts Ground ginger
1 ts Ground cardamom
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/2 ts Ground cumin
1/2 ts Salt
1/4 ts Freshly ground black pepper
Pita bread
Low-fat yogurt
Tomatoes
Lettuce
Cooked rice (optional)

Keftas, from North Africa, are meatballs prepared with ground lamb or
beef and a number of herbs and spices. They appear in a variety of
dishes, such as stews, and also as brochettes hot off the charcoal
grill. The seasonings range from chili to cinnamon and usually
include a Moroccan favorite, fresh mint. These keftas are delicious
served with pita bread, low-fat yogurt, tomatoes and lettuce or with
cooked rice. Note: If using wooden skewers, soak them in water for 20
minutes.

Combine all ingredients, cover and refrigerate for 1 hour or up to 24
hours. Shape into 30 1 1/2-inch meatballs and thread them on six
skewers. (You may slightly flatten them to make sausage shapes or
leave them as balls.)

Prepare a gas grill or charcoal fire. Grill for 3 minutes on each
side, or just until no longer pink inside. Alternatively, broil the
meatballs for 2 minutes on each side.

176 CALORIES PER SERVING: 15 G PROTEIN, 12 G FAT, 3 G CARBOHYDRATE;
227 MG SODIUM; 0 MG CHOLESTEROL.

Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy
Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted
by permission of Little, Brown and Company (Inc).

Posted by Stephen Ceideburg

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