Recipe - Mustard-Lamb Kebabs

1/3 cup Nosugaradded apricot
spread, melted
2 tablespoon Lowsodium soy sauce,
divided
1 tablespoon Dijon mustard
1 pound Lean ground lamb
One fourth cup Minced fresh parsley
1 teaspoon Dry mustard
2 tablespoon Plain nonfat yogurt
12 Cherry tomatoes
2 small 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 (11/2inch) meatballs. Thread 4 meatballs, 3 tomatoes,
and 2 onion wedges alternately onto each of 4 (12inch) 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 1One half 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 MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.