Instructions: 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.

Little, Brown and Company (Inc).

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