The fragrant spices and full flavors of North African cuisine make these kabobs tasty and distinctive party fare.
—ROXANNE CHAN ALBANY, CA
PREP: 35 MIN. • BROIL: 5 MIN. • MAKES: 2 DOZEN (1 /2 CUP SAUCE)
1 cup white wine vinegar
3 /4 cup sugar
1 /2 cup water
1 tablespoon orange marmalade
1 /4 teaspoon grated orange peel
1 /4 teaspoon crushed red pepper flakes
1 /2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1 /4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley
1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1 /2 cup.
2. Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix well. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewer into each.
3. Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.
PER SERVING 1 appetizer with 1 teaspoon sauce: 77 cal., 3g fat ( 1g sat. fat ) , 12mg chol., 20mg sodium, 8g carb. ( 7g sugars, 0 fiber ) , 4g pro.