Turkish Feta Lamb Kabobs
This recipe makes 4 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||9 g|
- Portion size: 4
Serve versatile juicy meatballs a number of ways, such as in warmed tomato sauce alongside parsleyed rice, or in pitas topped with minted yogurt, cucumber and tomato.
- 1 1eggeggs
- 1/4 cup 1/4cupfresh bread crumbs
- 2 tbsp 2tbspchopped fresh mint
- 2 tbsp 2tbspparsley
- 4 4garlic clovegarlic cloves, minced
- 1 tsp 1tspground cumin
- 1 tsp 1tspcoriander
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 lb 1lblean ground lamb, or beef (or combination)
- 1/2 cup 1/2cupcrumbled feta cheese
In large bowl, beat egg; stir in bread crumbs, mint, parsley, garlic, cumin, coriander, salt and pepper. Add lamb and feta; mix just until combined. Shape into 16 balls; thread 4 onto each of 4 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place on greased grill over medium heat; close lid and grill, turning occasionally, until digital thermometer inserted into centre reads 160°F (71°C), about 12 minutes.
Additional information : Tip: To use wooden skewers, thread only 2 meatballs onto each for easier manoeuvring. Or omit skewers and fry balls in nonstick skillet over medium heat for about 10 minutes.
Source : Canadian Living Magazine: August 2007