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Prep and Cook time: 20 minutes
Makes: 4 servings
Serve these hearty kabobs over buttered orzo pasta tossed with minced fresh chives. Fill out the menu with a pretty composed salad of sliced tomatoes sprinkled with slivered fresh basil, crumbled feta cheese, and your favorite vinaigrette. Bakery-made baklava and coffee continue the theme into dessert.
Ingredients
"Golden Apricot Sauce"
Makes: 1/2 cup
1/2 cup rice vinegar
1/4 cup dried apricots
3 tablespoons sugar
1/2 pound ground lean turkey
1/2 pound ground lean beef
6 tablespoons fine dried bread crumbs
2 tablespoons minced onion
1 Large Egg yolk
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions
1. In a microwave-safe bowl, combine vinegar, apricots, and sugar. Heat
in a microwave oven at full power (100%) until vinegar is boiling, about 3
minutes. Pour mixture into a blender or food processor and whirl until
smooth. Scrape into a small bowl; serve warm or cool.
2. Preheat barbecue grill. In a bowl, mix turkey, beef, bread crumbs,
onion, egg yolk, salt, and pepper.
3. 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.
4. 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.
Nutritional Information
Per serving: 247 cal., 47% (117 cal.) from fat; 22 g protein; 13 g fat (4.4 g sat.); 7.9 g carbo (0.5 g fiber); 317 mg sodium; 130 mg chol.
