In this healthy kebab recipe, ancho chile powder, made from dried poblano chiles, is used for a slightly spicier and smokier flavor than regular chili powder. Serve alongside fresh tomato wedges for an easy weeknight dinner or arrange on a platter at your next cookout.

4 servings II Active Time: 40 minutes II Total Time: 40 minutes II Standing Time: 4 hours

Ingredients

  • 3 cloves garlic, minced
  • 4 tablespoons corn oil, divided
  • 3 tablespoons distilled white vinegar
  • 1 tablespoon ancho chile powder or regular chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 pound beef tenderloin, strip steak or top sirloin, cut into 1 1/2- to 2-inch pieces
  • 6 baby or new potatoes
  • 1/2 large white onion, cut into 2-inch pieces
  • 4 medium ears corn, husked

Preparation

  1. Combine garlic, 3 tablespoons oil, vinegar, chile powder, cumin, oregano and 1 teaspoon salt in a shallow dish. Add beef; stir until well coated. Let stand at room temperature, stirring frequently, for at least 15 minutes or marinate in the refrigerator for up to 4 hours.
  2. Preheat grill to medium-high. (No grill? Preheat broiler to high and follow the broiler variation for Step 4.)
  3. Microwave potatoes on High until almost tender, 1 to 2 minutes. When cool enough to handle, cut into 1/2-inch slices. Toss the potatoes, onion, 1 1/2 teaspoons oil and 1/8 teaspoon salt in a bowl. Thread the beef, potatoes and onion alternately onto four 12-inch skewers. Coat corn with the remaining 1 1/2 teaspoons oil and sprinkle with the remaining 1/8 teaspoon salt.
  4. Grill the skewers and corn, turning once or twice, until the vegetables are tender and charred in spots, 6 to 8 minutes total. Serve the beef skewers with the corn. (Broiler variation: Place skewers and corn on an oiled broiler pan or a wire rack set on a large baking sheet. Broil until starting to brown, 3 to 6 minutes per side.)

Nutrition

Per serving: 338 Calories; 14 g Fat; 3 g Sat; 5 g Mono; 59 mg Cholesterol; 30 g Carbohydrates; 25 g Protein; 4 g Fiber; 515 mg Sodium; 721 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 3 lean meat, 1 1/2 fat

Tips & Notes

  • Make Ahead Tip: Marinate beef in the refrigerator (Step 1) for up to 4 hours.

From EatingWell: July/August 2015

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