Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk (5.25 oz) tabbouleh wheat
-salad mix
18 Cherry tomatoes (about
I/z pints)
1 1/2 lb Ground lamb
2 ts Ground cumin
1 Container (8 oz) plain
-low-fat yogurt

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

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