| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
No-sugar-added apricot |
|
|
spread melted |
| 2 |
T |
Low-sodium soy sauce |
|
|
divided |
| 1 |
T |
Dijon mustard |
| 1 |
lb |
Lean ground lamb |
| 1/4 |
c |
Minced fresh parsley |
| 1 |
t |
Dry mustard |
| 2 |
T |
Plain nonfat yogurt |
| 12 |
|
Cherry tomatoes |
| 2 |
|
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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