Prevention's grilled kibbe (meatball kabob)

Yield: 4 Servings

1/2 c Bulgur -- cracked wheat      1 lb Ground turkey -- lean
1 c Onion -- minced      2 Jalapeno peppers -- minced
1 tb Plain yogurt -- cheese      1 tb Olive oil
2 tb Chopped fresh parsley      2 tb Chopped fresh cilantro
1 tb Chopped fresh mint      2 ts Ground cumin
1 ts Ground allspice      1/4 ts Cinnamon
1/2 ts Freshly ground black pepper      1/4 ts Cayenne pepper
1 tb Pomegranate molasses      1 tb Soy sauce low sodium
1 1/2 ts Olive oil

PREPARATION 1. Preheat outside grill to medium. 2. In a medium bowl cover bulgur with water and soak for 10 min. Then allow to drain thoroughly (about 20 min.) 3. Place bulgur turkey onion chilies yogurt cheese 1 tbsp. olive oil and all spices in a food processor and pulse until thoroughly combined. Form into 8 small patties. 4. Combine molasses soy sauce and 1 1/2 tsp. olive oil in a small bowl. Lightly brush over kibbe for glaze. 5. Grill for about 5 min. total turning once until juices run clear. Serve nestled on a bed of savory rice or in a warmed pita pocket garnished with red onion slices cilantro sprigs and lemon wedges. Serves 4. (280 cals 7.7 g fat) PANTRY: BULGUR - wheat kernels that have been steamed dried and crushed. A pasta. Reconstitute with water broth or juice. LABNE - Another name for yogurt cheese. Plain yogurt drained to a thickened consistency. POMEGRANATE MOLASSES - The reduced juice of the fruit made into an all-purpose tart-sweet syrup. Can be diluted for a refressing drink or diluted and mixed with simple syrup for a sorbet; is often used in sauces or marinades. Substitute "Lite" molasses. Recipe By : "Middle Eastern Light" September 1996 From: