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Spiced Shish Kebabs with Horseradish Cream

American Heart Association Low-Fat, Low-Cholesterol Cookbook.These recipes are reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, copyright © 2004 by the American Heart Association.

These colorful and quick kebabs combine the earthy flavor of chili powder with the bite of a creamy horseradish sauce.
Ingredients:
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
Directions
Put 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.
Meanwhile, preheat the broiler. Lightly spray the broiler pan and rack with vegetable oil spray.
In a small bowl, stir together the ingredients for the horseradish cream except the chili powder. Sprinkle the chili powder on top.
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.
Broil the kebabs about 4 inches from the heat for 4 minutes. Turn the kebabs and broil for 3 minutes, or until desired doneness.
Serve with the horseradish cream.

Nutrient Analysis
Calories: 223; Protein: 25 g ;
Carbohydrates: 17 g ; Total fat: 6.0 g ;
Saturated: 2.0 g ; Polyunsaturated: 0.5 g ;
Monounsaturated: 2.5 g ;Cholesterol: 67 mg ;
Fiber: 3 g ;Sodium: 461 mg ;

Shish Kebab

Jody Prival

<MENU>Boneless lamb cut into bite sized pieces
Oil
Garlic powder
salt, pepper
medium onion cut into 1/8ths
small tomatoes cut into 1/8ths (whole cherry tomatoes also work very well)
1-inch squares of green pepper
large mushrooms

</MENU>Dip the pieces of lamb in oil and place in a single layer in the bottom of a glass bowl. Sprinkle generously with garlic powder, salt, and pepper. Add another layer of oiled meat and repeat. Repeat with succeeding layers of oiled meat, seasoning each layer. Marinate overnight with the bowls covered in the refrigerator.

String the meat, tomatoes, onions, and mushrooms (in which holes have been first bored to keep them from splitting) on skewers. Brush the vegetables with the marinade and cook separately. Broil until meat is done and vegetables are just barely charred on the edges, turning only once. Serve over rice (plain or flavored).

From the Dinner Co-op

Honey Glazed Ostrich Shish-Kebabs
Marinade:

1/5 bottle of red wine

1 onion, thinly sliced

2 tbsp. Worcestershire sauce

1-2 tsp. Tabasco® sauce

4-5 cloves of garlic, crushed

6-8 lbs, inside leg and outside leg cuts, trimmed, cut into ½ inch about cubes.

Tomatoes, onions and green peppers, cut into ½ inch pieces

Place meat and marinade in a glass or ceramic container, covered, in the refrigerator for 24 hours. Skewer, alternating meat with tomato, green pepper and onion. Suspend skewers over shallow pan and baste with honey, allowing excess to run off. Cook over medium fire on a covered grill turning once. Total cooking time is about 10 minutes. Do not overcook.

Caesar Beef Kabobs
A meal-in-one!

Prep: 15 minutes
Cook: 15 minutes
Servings: Serves 4

1 lb. boneless beef top sirloin steak, approximately 1-inch thick

4 small new potatoes (about 1/2 lb.) cut into quarters

1 medium red bell pepper, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

1/2 cup prepared non-creamy Caesar dressing

-- salt and pepper, to taste

	Place potatoes in microwave-safe dish; cover with plastic wrap; fold back corner to vent. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly.
	Cut steak into 1-1/4 inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 Tbsp. of the dressing; toss to coat.
	Alternately thread beef and vegetables onto eight 9-inch metal skewers.
	Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.
	Drizzle kabobs with remaining 2 Tbsp. dressing before serving.

GRECIAN BEEF TOP LOIN STEAKS & MUSHROOM KABOBS

Total preparation and cooking time: 30 minutes

2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1 pound medium mushrooms
1 medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
6 lemon wedges
1/4 cup crumbled feta cheese (optional)

Lemon Pepper Rub:

3 large cloves garlic, minced
2-1/2 teaspoons lemon pepper
1-1/2 teaspoons dried oregano

1. Combine rub ingredients. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.

2. Press remaining rub onto beef steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.

3. Remove vegetables from skewers; toss with cheese. Carve steaks. Season beef and vegetables with salt.

Makes 4 servings.

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