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Mediterranean Kabobs




Source of Recipe


Jo Gainey


List of Ingredients




1 pound ground young lamb
1 pound ground lean beef
4 tablespoons minced onion
1 Large Egg
1/2 teaspoon salt
1/8 teaspoon pepper

"Golden Apricot Sauce"
Makes: 1/2 cup
1/3 cup rice vinegar
1/4 teaspoon salt
1/4 cup dried apricots
3 tablespoons pourable Splenda



Recipe



1. In a bowl, mix lamb, beef, onion, egg yolk, salt, and pepper.

2. Divide meat mixture into 4 equal portions. Pat each portion around a
metal skewer (flat ones are easiest to handle) to form a log 1 inch thick
and 7 to 8 inches long.

3. Lay skewers on a lightly oiled barbecue grill over a solid bed of hot
coals or high heat on a gas grill (you can hold your hand at grill level
only 2 to 3 seconds); close lid on gas grill. Rotating skewers to brown meat
evenly, cook until kabobs are no longer pink in center (cut to test), 7 to
10 minutes. About 1 minute before meat is done, brush lightly with some of
the apricot sauce.

4. To serve, place kabobs on individual plates and offer additional apricot
sauce to add to taste.

"Golden Apricot Sauce"

1. In a microwave-safe bowl, combine vinegar, apricots, and Splenda. Heat in
a microwave oven at full power (100%) until vinegar is boiling, about 3
minutes.

2. Pour mixture into a blender or food processor and whirl until smooth.
Scrape into a small bowl; serve warm or cool.

© Recipe copyright rjgainey 2004