Moroccan Lemon-Scented Kebobs

Moroccan Lemon-Scented Kebobs

2 Servings
3/4 lb lean beef,Ground
1 t lemon zest,heaping, grated
1 T cilantro,minced
1/4 t salt
1/8 t allspice,Ground
YOGURT SAUCE ===================
2/3 c yogurt,plain
1 T fresh mint,minced
2 T green onion,minced
2 dr hot pepper sauce
1 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.