Beef Kabobs With Moroccan Spices |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From The Weight Watchers Complete Cookbook & Program Basics cookbook, this sounds really good. Ingredients:
1 onion, medium, cubed |
1 lemon, zest of, grated |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 teaspoon olive oil |
2 garlic cloves |
1 teaspoon ground cumin |
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme |
1 teaspoon fresh mint, chopped |
1/2 teaspoon paprika |
1 dash ground red pepper |
15 ounces boneless beef tenderloin, cut into 1-inch cubes |
1 bay leaf |
1 onion, cut into 8 wedges and blanched |
1 medium red bell pepper, seeded and cored cut into 8 squares blanched |
8 medium mushroom caps, blanched |
fresh flat-leaf parsley, chopped, to garnish |
Directions:
1. To prepare marinade:.
2. In food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper.
3. Purée until blended.
4. Kabobs:.
5. In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade.
6. Seal bag, squeezing out air; turn to coat beef.
7. Refrigerate 1 hour or overnight, turning bag occasionally.
8. Allow meat to remain at room temperature 30 minutes before cooking.
9. Drain marinade into small saucepan and bring to a boil; reserve.
10. While meat marinates, soak four 10-inch bamboo skewers in water for 1 hour.
11. Preheat broiler or grill 20 minutes.
12. Thread vegetables and meat onto skewers, beginning and ending with onion wedges.
13. Set skewers on rack, keeping rack about 2–3 inches from heat.
14. Broil about 3 minutes per side, basting with the marinade when turning.
15. Heat remaining marinade and bring to a boil.
16. Boil for 1 minute.
17. Serve marinade with kabobs.
18. EACH SERVING (1 kabob) PROVIDES: 1 1/4 Vegetables, 3 Proteins, 40 Optional Calories.
19. PER SERVING: 243 Calories, 23 g Protein, 13 g Fat, 7 g Carbohydrate, 61 mg Sodium, 66 mg Cholesterol, 1 g Dietary Fiber; 6 points.
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