Turkish Meatballs On Skewers
|Green peppers||2 Medium|
|Boiling salted water||1 Cup (16 tbs)|
|Lean ground lamb||1 Pound|
|Lean ground beef||1 Pound|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried mint||1 Tablespoon, crumbled|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Quick cracked wheat||1 Cup (16 tbs)|
|Plain yogurt/Sour cream||1 Cup (16 tbs)|
Cut peppers into 24 pieces about 1 to 1 1/2 inches square, removing any seeds.
Drop into boiling salted water and boil 1 minute.
Drain immediately; set aside In a large bowl, combine lamb, beef, crumbs, onion, parsley, eggs, mint, salt, and pepper.
Mix well and form into 30 balls, each about the size of a golf ball.
Alternately, thread 5 meatballs and 4 pepper squares on each of 6 skewers.
Place on the rack of a broiler pan, brush with olive oil, and cook in a preheated broiler about 4 inches from heat for about 8 minutes or until meat is done to your liking, turning to brown all sides.
To serve, arrange skewers on a bed of cooked cracked wheat and pass yogurt in a separate dish