Pepper, onion and steak kebabs

Red peppers have been on the vine the longest so are the most nutritious. Red peppers contain almost 11 times more beta-carotene and one and a half times more vitamin C than green peppers which are picked earlier.

Ingredients

8 wooden or metal skewers
1/2 cup low-sodium soy sauce
3 cloves garlic, minced
1/2 cup molasses
1 cup pineapple juice
1/3 cup apple cider vinegar
2 teaspoons minced fresh ginger
2 pounds sirloin steak, cut into bite-size pieces
extra-light olive oil*
1 large green bell pepper, cut into bite-size pieces
1 large yellow bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
1 large sweet onion, cut into bite-size pieces
1 teaspoon freshly ground black pepper

Directions

1. If you are using wooden skewers, soak them in a bowl filled with water for about 30 minutes.
2. In a large zip-close bag, combine soy sauce, garlic, molasses, pineapple juice, apple cider vinegar and ginger. Stir and pour half into a small bowl. Cover bowl and place in the refrigerator.
3. Add steak pieces to bag, seal and place in the refrigerator for at least 30 minutes.
4. When steak has marinated, brush grill grate with oil* and heat to medium-high.
5. While grill is heating, build the kebabs. To build each kebab, thread the following ingredients (in this order) on each skewer: steak, green pepper, yellow pepper, red pepper, onion. Repeat 4 times. Throw away marinade left in the bag.
6. Remove the small bowl of marinade from the refrigerator. Generously brush each kebab with the marinade. Sprinkle with black pepper.
7. Grill kebabs for 3 to 4 minutes on each side or until steak is fully cooked. Remove from grill, allow to cool for 3 minutes and brush once more with marinade. Serve warm.

Makes 4 servings

Recipe contains: wheat

Carb choices per serving: 1

*Option not included in nutrition facts.

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