Ingredients:

1 ½ pounds boneless beef top sirloin steak or top round, cut 1 inch thick

1 large red onion, cut into 12 wedges

1 red pepper, cut into 1-inch pieces

1 fresh pineapple, peeled and cut into 1-inch chunks

1 large zucchini, cut lengthwise in half then crosswise into 1-inch slices

12 fresh basil leaves

Marinade:

¼ cup light soy sauce

3 tablespoons fresh lemon juice

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1 shallot, minced

1 teaspoon minced fresh ginger

2 tablespoons dark brown sugar

2 teaspoons chopped fresh basil

Pinch of black and cayenne red pepper

Preparation:

Cut steak into 1 ¼ inch pieces.   Combine all marinade ingredients in a large zip bag; reserving 2 tablespoons.  Place beef in marinade and refrigerate for 30 minutes or as long as overnight.  Remove beef from marinade; discard marinade. 

Alternately thread beef, basil, pineapple and vegetables evenly onto 6, 12-inch skewers (if using bamboo or wooden skewers, soak in water 30 minutes before using). Preheat grill to medium high.  Grill kebobs uncover for 8-10 minutes for medium rare, turning occasionally, basting with reserved marinade.  Serve kebobs over your favorite whole grain like brown rice or quinoa.

Yield: 6 servings

Nutrition information per serving: (assuming half the marinade is absorbed)

290 calories

126 calories from fat (43%)

14 g fat

5 g saturated fat

46 mg cholesterol

248 mg sodium

15 g carbohydrate

2 g fiber

10 g sugars

25 g protein