Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 12 \N | Cherry tomatoes |
| 2 smalls | Onions, each cut into 4 wedges |
| \N \N | 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.