Bitsys Kitchen. Mustard-Lamb Kebabs

Mustard Lamb Kebabs
1/3 cup no-sugar-added apricot spread, melted 2 Tbsp. low sodium soy sauce, divided 1 Tbsp. Dijon mustard 1 lb. lean ground lamb 1/4 cup minced fresh parsley	1 tsp. dry mustard 2 Tbsp. 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 (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. Serve with apricot sauce.

Yield: 4 servings (serving size: 1 kebab and 1-1/2 tablespoons sauce).