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Title: Moroccan Lemon-Scented Kebobs
Categories: Meat Ethnic
Yield: 2 Servings
| 3/4 | lb | Lean ground beef |
| 1 | ts | Lemon zest; heaping, grated |
| 1 | tb | Cilantro; minced |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground allspice |
| YOGURT SAUCE | ||
| 2/3 | c | Yogurt; plain |
| 1 | tb | Fresh mint; minced |
| 2 | tb | Green onion; minced |
| 2 | dr | Hot pepper sauce |
| Salt & white pepper to taste | ||
1. Combine beef, lemon peel, cilantro, salt and allspice in bowl. Knead briefly by hand to blend (for finer texture, process mixture 30 seconds in food processor fitted with steel blade.
2. Divide mixture into 4 parts. Form each into a cigar-shape kebob. Run 1 long skewer through 2 kebobs. Repeat with other 2 kebobs.
3 . Place skewers on grate of grill over ash-covered coals about 4 inches from heat. Grill 5 minutes on each side, or until well browned, or place on broiler pan and broil 4 inches from heat @ minutes per side.
4. To serve, place 2 kebobs on each of 2 plates. Serve with nutty rice pilaf and pass yogurt sauce on the side.
Makes 2 servings.
To Make The Yogurt Sauce: Combine all ingredients in a small bowl. If desired, chill 30 minutes before serving.
Makes about 1 cup.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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