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1 pound boneless top sirloin steak, all visible fat discarded, cut into 1-inch cubes
2 teaspoons chili powder
2 teaspoons dried oregano, crumbled
1 teaspoon ground cumin
3/4 teaspoon garlic salt
Vegetable oil spray
1 large red onion (about 6 ounces), quartered and layers separated
1 medium yellow bell pepper, cut into 1-inch pieces
16 cherry tomatoes
Horseradish Cream:
1/3 cup fat-free sour cream
2 tablespoons fat-free or light mayonnaise dressing
1 tablespoon prepared white horseradish
1/2 teaspoon garlic salt
Chili powder to taste
1. Place the steak in a shallow bowl. Sprinkle with the chili powder, oregano, cumin, and 3/4 teaspoon garlic salt. Toss gently yet thoroughly to coat completely. Let stand for 15 minutes to absorb flavors.
2. Meanwhile, preheat the broiler. Lightly spray the broiler pan and rack with vegetable oil spray.
3. In a small bowl, stir together the ingredients for the horseradish cream except the chili powder. Sprinkle the chili powder on top.
4. Thread the vegetables and meat onto four 12-inch metal skewers in alternating order: onion, bell pepper, tomato, and steak. Put the kebabs on the prepared rack.
5. Broil the kebabs about 4 inches from the heat for 4 minutes. Turn the kebabs and broil for 3 minutes, or until desired doneness.
6. Serve with the horseradish cream.
American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, copyright © 2004 by the American Heart Association
Calories: 223, Protein: 25g, Carbohydrates: 17g, Total fat: 6g, Saturated: 2g, Polyunsaturated: 0.5g, Monounsaturated: 2.5g, Cholesterol: 67 mg, Fiber: 3g, Sodium: 461mg
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