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Recipe by: montse
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See below ingredients and instructions of the recipe
1 pk (5.25 oz) tabbouleh wheat 1 1/2 lb Ground lamb
-salad mix 2 ts Ground cumin
18 Cherry tomatoes (about 1 Container (8 oz) plain
I/z pints) -low-fat yogurt
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.
Per serving: 292 calories, 26 g protein, 33 g carbohydrate, 7 g fat,
63 mg cholesterol, 85 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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