These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary, and garlic are added.  

1. Combine oil, broth, wine, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator several hours or overnight.
2. Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.

Yield: 8 servings--Serving Size: 1 kabob with 3 oz meat

Each serving provides:

Calories: 277
Total fat: 12 g
Saturated fat: 3 g
Cholesterol: 75 mg
Sodium: 195 mg

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