Title: Lamb & Cayenne Kefta
 Categories: Moroccan, Lamb
      Yield: 6 servings
 
      1 lb Lean ground lamb
      1 md Onion, finely chopped
      2 tb Chopped fresh mint
      1 ts Ground cayenne pepper
      1 ts Ground cloves
      1 ts Ground allspice
      1 ts Ground ginger
      1 ts Ground cardamom
    1/2 ts Ground nutmeg
    1/2 ts Ground cinnamon
    1/2 ts Ground cumin
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
           Pita bread
           Low-fat yogurt
           Tomatoes
           Lettuce
           Cooked rice (optional)
 
  Keftas, from North Africa, are meatballs prepared with ground lamb or
  beef and a number of herbs and spices. They appear in a variety of
  dishes, such as stews, and also as brochettes hot off the charcoal
  grill. The seasonings range from chili to cinnamon and usually
  include a Moroccan favorite, fresh mint. These keftas are delicious
  served with pita bread, low-fat yogurt, tomatoes and lettuce or with
  cooked rice. Note: If using wooden skewers, soak them in water for 20
  minutes.
  
  Combine all ingredients, cover and refrigerate for 1 hour or up to 24
  hours. Shape into 30 1 1/2-inch meatballs and thread them on six
  skewers. (You may slightly flatten them to make sausage shapes or
  leave them as balls.)
  
  Prepare a gas grill or charcoal fire. Grill for 3 minutes on each
  side, or just until no longer pink inside. Alternatively, broil the
  meatballs for 2 minutes on each side.
  
  176 CALORIES PER SERVING: 15 G PROTEIN, 12 G FAT, 3 G CARBOHYDRATE;
  227 MG SODIUM; 0 MG CHOLESTEROL.
  
  Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy
  Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted
  by permission of Little, Brown and Company (Inc).