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Beef Zucchini And Tomato Kebabs Recipe
|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|
Serving size: Complete recipe
Calories 614 Calories from Fat 86
% Daily Value*
Total Fat 10 g15%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 183.4 mg
Sodium 290.3 mg12.1%
Total Carbohydrates 52 g17.4%
Dietary Fiber 12.6 g50.5%
Sugars 13.6 g
Protein 89 g177.7%
Vitamin A 154% Vitamin C 134%
Calcium 22.9% Iron 30.6%
*Based on a 2000 Calorie diet
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,