Recipe for Mideast Kabobs


1 pkg (5.25 oz) tabbouleh wheat salad mix
18 cherry tomatoes (about
1 i/z pints)
1 1/2 lb ground lamb
2 teaspoon ground cumin
1 container (8 oz) plain low-fat yogu; rt


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.

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