Sesame Beef 'n' Veggie Kabobs Recipe

Ingredients

• 1/2 cup reduced-sodium soy sauce
• 1/4 cup white wine or unsweetened apple juice
• 3 medium green peppers, cut into 1-inch pieces, divided
• 1 medium onion, cut into wedges
• 1 garlic clove, peeled
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame seeds
• 2 pounds beef top sirloin steak, cut into 1-inch pieces
• 32 medium fresh mushrooms
• 32 cherry tomatoes
• 1 tablespoon canola oil

Directions

• In a blender, combine the soy sauce, wine, 1/2 cup green pepper, onion, garlic and ginger; cover and process until smooth. Stir in sesame seeds.
• Cover and refrigerate 1/3 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Refrigerate remaining peppers.
• If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the beef, mushrooms, tomatoes and remaining peppers. Brush lightly with oil.
• Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until beef reaches desired doneness, turning occasionally and basting with reserved marinade. Yield: 8 servings.

Sesame Beef 'n' Veggie Kabobs published in Healthy Cooking June/July 2008, p63