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Turkish Feta Lamb Kabobs

By The Canadian Living Test Ktichen

Tested till perfect

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Turkish Feta Lamb Kabobs

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 286
pro 26 g
total fat 18 g
sat. fat 9 g
carb 4 g
fibre 1 g
chol 144 mg
sodium 435 mg
% RDI: -
calcium 12
iron 20
vit A 6
vit C 5
folate 13

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.

Ingredients

  • 1 egg
  • 1/4 cup fresh  bread crumbs
  • 2 tbsp chopped fresh mint
  • 2 tbsp parsley
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lb lean ground lamb, or beef (or combination)
  • 1/2 cup crumbled feta cheese

Preparation

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

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