Ingredients:

• 3/4 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 cup mild or medium chunky salsa
• 1 cup peeled, diced ripe mango OR peaches
• 2 tablespoons coarsely chopped cilantro
• 1 pound lean ground beef
• 3/4 cup finely chopped red onion
• 1/4 cup fat-free milk
• 1 clove garlic, minced
• 1-1/2 tablespoons coarsely chopped fresh cilantro
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon salt (optional)
• 1/2 teaspoon ground cumin
• 6 (6-inch) corn or flour tortillas, warmed

How to make it:

1. If using bamboo skewers, soak skewers in water. In medium bowl, toss vegetable pieces with 2 tablespoons dressing; set aside.
2. In large bowl, combine ground beef, egg, oats, milk, onion, garlic, thyme, salt and pepper; mix lightly but thoroughly. Shape mixture into 20 meatballs, about 1‑1/2 inches in diameter. Alternately thread meatballs and vegetables onto eight 12‑inch bamboo or metal skewers.
3. Arrange kabobs on broiler pan that has been sprayed with non‑stick cooking spray. Drizzle with any dressing remaining in medium bowl.
4. Broil 3 to 4 inches from heat, until meatballs are cooked through (160ºF) and vegetables are tender, about 10 minutes, turning once and brushing with remaining 2 tablespoons of dressing.
5. Serve kabobs sprinkled with cheese, if desired.