Meatball Kabobs
From: Judi Mae Phelps
Makes: 4 Servings

MEATBALLS
1 lb lean ground beef
1/2 cup dry bread crumbs
1 large egg
2 tbsp onion; minced
1 tbsp fresh mint; minced
1 tbsp fresh parsley; minced
1 tsp salt
1 tsp ground cinnamon
1/8 tsp ground allspice
Freshly ground pepper; to taste

VEGETABLES
2 small zucchini; scrubbed, cut crosswise into 1-inch pieces
1 red bell pepper; seeded, cut into 1 1/2-inch pieces
1 medium onion; cut into wedges
1 cup cherry tomatoes; stemmed

BASTING MIXTURE
3 tbsp olive oil
2 tbsp fresh lemon juice
1 Clove garlic; minced
1 tsp ground cumin
pinch cayenne pepper

YOGURT SAUCE
1 cup plain yogurt
2 tbsp fresh lemon juice
2 tbsp fresh mint; chopped
1/4 tsp salt
Freshly ground pepper; to taste

Heat broiler or prepare charcoal for grilling. Prepare meatballs. Place meat, bread crumbs, egg, onion, herbs, and spices in mixing bowl. Using hands or spoon, work mixture until quite smooth, about 3 minutes. Shape into 1-1/2-inch balls.

Thread meatballs and vegetables alternately on 4 metal skewers (or you can use wooden skewers soaked in water for 1/2 hour). Mix basting mixture and yogurt sauce in separate small bowls.

Broil or grill kabobs 4 inches from heat, brushing frequently with basting mixture and turning once, until meatballs are browned and cooked through, about 10 minutes. Serve hot with yogurt sauce and warm pita breads.

Source: Magazine clipping

Judi's Notes: This is absolutely delicious. The flavor reminds me of the great kabobs that we have had at some really good middle eastern restaurants. This recipe is definitely a keeper. Serve with basmati rice and a cucumber salad in a yogurt-based sauce. Was delicious with a good California merlot wine. Yummy!