Grilled Beef Kabobs - 12g Carbs, 2g Fiber, 6g Sugar

Glad to Meat You - -

Fat drips off of your meat for a healthier burger, right? Well, not

really. The fact is when you grill fatty meats on the BBQ, most of

the fat remains in the meat. What to do?

* Choose lean cuts of meat.

* Marinate the meat overnight. This will help keep it tender as it

grills and let the flavor saturate your food.

* Or toss plenty of spices or a rub on the meat just before grilling.

Servings: 4

Serving size: 2 kabobs

1 Tbsp garlic, minced

1/2 cup balsamic vinegar

2 Tbsp olive oil

1 tsp black pepper

1 tsp fresh rosemary, minced

1 tsp fresh thyme, minced

1 lb beef sirloin or top round

1 medium red onion, cut into 1/2-inch squares

1 large red bell pepper, cut into 1/2-inch squares

1 large yellow bell pepper, cut into 1/2-inch squares

8 cherry tomatoes

1. Assemble the marinade by combining the garlic, balsamic vinegar,

olive oil, black pepper, rosemary, and thyme in a medium bowl.

2. Cut the beef into 1/2 to 3/4-inch cubes. Place the beef in the

marinade and allow to marinate in the refrigerator for at least

1 hour. (For the best results, marinate the beef overnight in the

refrigerator. )

3. To prevent burning, soak a set of wooden skewers in cold water

for 20 minutes. Place the beef and the vegetables on the skewers

in this order: beef–red onion–red bell pepper–yellow bell pepper.

Repeat the order twice for each skewer.

4. Preheat the grill to medium heat. Place the kabobs directly on

the grill and cook for about 12-14 minutes, or until the beef is

done. Turn the kabobs periodically to prevent burning. When the

kabobs are finished, top each with a cherry tomato and serve.

Servings: 4

Serving size: 2 kabobs

Nutrition per Serving:

303 Calories, 108 Calories from Fat, 12g Total Fat, 4g Saturated Fat,

101mg Cholesterol, 84mg Sodium, 12g Carbs, 2g Dietary Fiber,

6g Sugars, 36g Protein

Exchanges: 4 1/2 Very Lean Meats, 2 Vegetable, 2 Fat

From: www.diabetes.org

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