Mustard-lamb kebabs

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.

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