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Beef Zucchini And Tomato Kebabs

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  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Minced fresh ginger/1/4 teaspoon ground ginger 2 Teaspoon
  Paprika 2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Coriander 1⁄2 Teaspoon
  Boneless lean sirloin steak 3⁄4 Pound, cut into 12 cubes of equal size
  Zucchini 1 Medium, sliced into 12 rounds about 1/2 inch thick
  Cherry tomatoes 8
  Yellow onions 2 Medium, quartered

In an electric blender or food processor, whirl the yogurt, lemon juice, garlic, ginger, paprika, cayenne pepper, cardamom, cumin, and coriander for 10 to 15 seconds.
Place the steak cubes in a bowl, pour in the yogurt mixture, and toss well.
Cover and marinate at room temperature for 3 hours or refrigerate overnight, turning once.
Preheat the broiler.
In a medium size saucepan, cook the zucchini in unsalted boiling water for 1 minute; drain.
Remove the beef from the marinade and thread it onto 4 lightly oiled, long metal skewers, along with the zucchini rounds, cherry tomatoes, and onion quarters.
Lay on the broiler pan rack and broil 5 inches from the heat for 15 to 20 minutes, turning often.
When the kebabs are done, transfer them to a warm platter.
Ideal companions are Cucumber yogurt Sauce, and Hearty Low calorie Lentil Stew,

Recipe Summary

Side Dish

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Beef Zucchini And Tomato Kebabs Recipe