Beef, Zucchini & Tomato Kabob Recipe

• 1/4 c. nonfat yogurt
• 2 tbsp. lemon juice
• 2 cloves garlic, chopped
• 2 teaspoon chopped fresh ginger or possibly 1/4 teaspoon grnd ginger
• 2 teaspoon paprika
• 1/2 teaspoon each cayenne pepper, grnd cardamom, cumin & coriander
• 3/4 pound boneless lean sirloin steak, cut into 12 cubes of equal size
• 1 med. size zucchini (about 1/2 lb.), sliced into 12 rounds - about 1/2 to 1 inch thick
• 8 cherry tomatoes
• 2 med. size yellow onions, quartered

1. In an electric blender or possibly food processor whirl the yogurt, lemon juice, garlic, ginger, paprika, cayenne pepper, cardamom, cumin and coriander for 10 to 15 seconds.
2. Place the steak cubes in a bowl.
3. Pour in the yogurt mix and toss well.
4. Cover and marinate at room temperature for 3 hrs or possibly chill overnight, turning once.
5. Heat the broiler.
6. In a medium size saucepan cook the zucchini in unsalted boiling water for 1 minute, drain.
7. Remove the beef from the marinade and thread it onto 4 long metal skewers, along with the zucchini rounds (pierce through skin to skin), cherry tomatoes and onion quarters.
8. Lay on the broiler pan rack and broil 5 inches from the heat for 15 to 20 min turning often.
9. When the kabobs are done transfer them to a hot platter and serve right away.
10. (Weigh and measure each serving.)
11. Single serving = 4 ounces protein, 1 c. vegetable.

nonfat yogurt, lemon juice, garlic, fresh ginger, paprika, cayenne pepper, lean sirloin steak, zucchini, tomatoes, yellow onions

Taken from cookeatshare.com/recipes/beef-zucchini-tomato-kabob-56969 (may not work)