Chapter 11: Let’s Not Forget: Lamb and Other Meats 189
1 pound lamb loin ground
4 cloves garlic, minced
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon ground coriander
1 teaspoon ground cumin(^1) ⁄ 2 teaspoon ground allspice
(^1) ⁄ 4 teaspoon cayenne pepper
(^1) ⁄ 2 teaspoon black pepper
Eight 6-inch wooden skewers soaked in water
for 20 minutes
1 tablespoon olive oil
Tzatziki sauce (see the following recipe)
1 Place lamb and the next 8 ingredients in a large bowl and mix well. Divide the meat
mixture into 8 balls.
2 Mold each piece around the pointed end of a skewer, making a 2-inch oval meatball that
comes to a point just covering the tip of the skewer. Lay the skewers on a foil-lined pan,
cover, and refrigerate for at least 30 minutes and up to 12 hours.
3 Heat a grill to medium heat. Brush the grill grates with olive oil. Place the skewered
meatballs on the grill, turning occasionally, until brown all over and just cooked
through, about 6 minutes.
4 Slide meatballs off the skewers onto a serving platter and serve with tzatziki.
Tzatziki
Stage: Regular foods
Preparation time: 5 minutes
Chilling time: 30 minutes to 12 hours
Cooking time: 6 minutes
Yield: 4 servings (2 meatballs each)
(^1) ⁄ 2 medium cucumber, grated
(^1) ⁄ 2 cup fat-free sour cream
1 clove garlic, minced
11 ⁄ 2 teaspoons lemon juice
11 ⁄ 2 teaspoons olive oil
(^1) ⁄ 2 teaspoon salt
1 After cucumber is grated, squeeze out all the moisture by placing it in a strainer and
pressing against it with the back of a large spoon. Discard the liquid.
2 In a medium bowl, mix together the squeezed cucumber, sour cream, minced garlic,
lemon juice, oil, and salt. Refrigerate until ready to use.
Per serving: Calories 290 (From Fat 150); Fat 17g (Saturated 8g); Cholesterol 80mg; Sodium 400mg; Carbohydrate
8g (Dietary Fiber 1g); Protein 24g; Sugar 3g.