1. Meatballs: In a large bowl, combine lamb or beef, pine nuts, currents, onion, cumin, paprika, salt, cinnamon, cayenne, amd gralic; mix well with hands. Divide mixture into fourths. On each of 4 (12") metal skewers, mold 1/4 mixture into a 6 X 1 1/2" sausage shape around skewer. Place on broiler pan rack. Preheat broiler. 2. Couscous: Prepare accordingto package directions; fluff with a fork; keep warm. 3. Yogurt sauce: squeeze shredded cucumber to get rid of excess waater; pllace in small serving bowl. Stir in yogurt, mint, coriander, salt and pepper until blended. 4. (back to kebabs) Broil kebabs 4-6" from heat turning several times, 4-6minutes for medium or 8 minutes ofr well done. 5. Spinach: Place spinach and water in4-qt pot; cover; steam 2 miiinutes, until wilted. 6. Serve kebabs over couscous with yogurt sauce, spinach and lemon wedges. McCalls September 1997 Posted to MM-Recipes Digest V4 #14 by TikalMe@PowerOnline.net on Apr 12, 1999