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.

Little, Brown and Company (Inc).