Yield: 4 Servings
|⅓ cup||No-sugar-added apricot spread, melted|
|2 tablespoons||Low-sodium soy sauce, divided|
|1 tablespoon||Dijon mustard|
|1 pounds||Lean ground lamb|
|¼ cup||Minced fresh parsley|
|1 teaspoon||Dry mustard|
|2 tablespoons||Plain nonfat yogurt|
|2 smalls||Onions, each cut into 4 wedges|
|Vegetable cooking spray|
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 (1-½-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 1-½ 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@... on Jan 28, 1997.