SMOKE AND FIRE BEEF KEBABS √
Note: Chipotle chile peppers are smoked, dried jalapeños often sold canned in a vinegary tomato sauce called adobo. Chipotle chiles can be hot, so if your family is sensitive to spicy food, use sparingly. Serve the kebabs with grilled vegetables and couscous. From Meredith Deeds.
• 1/4 c. fresh lime juice
• 1 tbsp. canned chipotle chiles in adobo sauce, chopped (see Note)
• 2 garlic cloves, minced
• 1/4 c. olive oil
• 1/2 tsp. salt
• 1 1/2 lbs top sirloin beef, cut into 1 1/2-inch cubes
• 6 wooden skewers
• Sour Cream, Lime and Cilantro Dipping Sauce (recipe follows)
In a medium bowl, whisk together lime juice, canned chipotle chiles, garlic, oil and salt. Pour into a zip-top plastic bag. Add the beef cubes and marinate for 4 hours in the refrigerator.
Meanwhile, soak the wooden skewers in water at least 1 hour before grilling, to prevent burning.
Prepare the grill to medium-high heat. Thread beef onto skewers.
Place the kebabs on the grill and cook for 2 to 3 minutes on each side for medium-rare, or until desired degree of doneness. Serve warm with the dipping sauce.
Nutrition information per serving:
Calories 195 Fat 7 g Sodium 93 mg
Carbohydrates 0 g Saturated fat 2 g Calcium 4 mg
Protein 32 g Cholesterol 79 mg Dietary fiber 0 g
Diabetic exchanges per serving: 4 ½ lean meat.
Sour Cream, Lime and Cilantro Dipping Sauce √
Makes about 1 cup.
• 1 c. light sour cream
• Zest of 1 lime
• 1/4 c. fresh cilantro, chopped
• 1 tbsp. fresh lime juice
In a medium bowl, mix together all ingredients. Season to taste with salt. Refrigerate at least 1 hour to allow the flavors to blend.
Nutrition information per 2 tablespoons:
Calories 42 Fat 4 g Sodium 13 mg
Carbohydrates 2 g Saturated fat 2 g Calcium 33 mg