Beef Zucchini And Tomato Kebabs
|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|
|Cayenne pepper||1⁄2 Teaspoon|
|Ground cardamom||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|
|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,