Minced Meat Kabobs
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
from round roast |
|
| ½ | cup |
rice
cooked |
|
| 1 | tablespoon |
onions
minced |
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| 1 | tablespoon |
mint leaves
fresh |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | each |
zucchini
small, cut into 1 inch chunks |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | tablespoons |
olive oil, extra-virgin
good quality |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
mint leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
from round roast |
|
| 118 | ml |
rice
cooked |
|
| 15 | ml |
onions
minced |
|
| 15 | ml |
parsley leaves
fresh |
|
| 15 | ml |
mint leaves
fresh |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
allspice
ground |
|
| 0.6 | ml |
cinnamon
ground |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3 | each |
zucchini
small, cut into 1 inch chunks |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
olive oil, extra-virgin
good quality |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
mint leaves
fresh, chopped |
*
|
Directions
In a large bowl, combine the first 9 ingredients and mix vigorously with your hands until smooth (5 to 6 minutes).
Shape into about a dozen meatballs.
Thread them onto 4 skewers, alternating with the zucchini and red pepper.
Preheat the oven to broil.
In a glass jar, combine the olive oil, lemon juice, and the 1 teaspoon of mint; cover and shake well.
Brush the kabobs with the oil mixture and broil 4 inches from heat; turn the kabobs occasionally and brush with the remaining oil mixture until meatballs are brown (about 10 to 12 minutes).
