| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1/3 | c | No-sugar-added apricot spread, melted |
| 2 | tb | Low-sodium soy sauce, divided |
| 1 | tb | Dijon mustard |
| 1 | lb | Lean ground lamb |
| 1/4 | c | Minced fresh parsley |
| 1 | ts | Dry mustard |
| 2 | tb | Plain nonfat yogurt |
| 12 | Cherry tomatoes | |
| 2 | sm | Onions, each cut into 4 wedges |
| Vegetable cooking spray |
INSTRUCTIONS
Combine apricot spread, 1 tablespoon soy sauce, and Dijon mustard; stir well with a wire whisk. Set aside. Combine remaining tablespoon soy sauce, lamb, and next 3 ingredients; stir well. Shape into 16 (1-1/2-inch) meatballs. Thread 4 meatballs, 3 tomatoes, and 2 onion wedges alternately onto each of 4 (12-inch) skewers. Place skewers on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 3 inches from heat 4 minutes; turn skewers over, and broil an additional 4 minutes or until lamb is done. Yield: 4 servings (serving size: 1 kebab and 1-1/2 tablespoons sauce). Per serving: 516 Calories; 29g Fat (48% calories from fat); 25g Protein; 45g Carbohydrate; 83mg Cholesterol; 693mg Sodium Serving Ideas : Serve with apricot sauce. Recipe by: Cooking Light, June 1994, page 122 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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