Thread the steak, peppers and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Serve with the peanut sauce.
Per serving: 481 calories; 23 grams fat; 6 grams saturated fat; 46 grams protein; 23 grams carbohydrate; 4 grams fiber; 104 milligrams cholesterol; 863 milligrams sodium
-- Recipe and analysis from "The South Beach Diet Cookbook" by Arthur Agatston, M.D. (Rodale Books, 2004, $25.95)
Seasoned Vegetable Kebabs
Serves 4
2 tablespoons olive oil
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon black pepper powder
1/2 teaspoon garlic powder
1 teaspoon lemon juice
1 Idaho potato parboiled and sliced 3/4 inch thick
1 sweet potato parboiled and sliced 3/4 inch thick
2 zucchini, cut into 3/4 -inch slices
12 mushrooms, trim ends, keep it whole
2 onions, cut in 3/4 -inch slices
3 red or green bell peppers, cut in quarters
Combine olive oil, turmeric, cumin, black pepper, garlic powder and lemon juice. Coat parboiled and cut vegetables with the above marinade dressing.
Refrigerate for 1 hour. Working in batches, skewer the vegetables. Grill vegetables until tender. While grilling, brush the vegetables with the marinade dressing. Arrange on platter and serve.
- Alamelu Vairavan, "Healthy South Indian Cooking" (Hippocrene Books, 2001, $24.95)
Per serving: 207 calories; 5 grams protein; 7 grams fat; 1 gram saturated fat; 34 grams carbohydrate; 6 grams fiber; 0 milligrams cholesterol; 23 milligrams sodium
