Steak Kabobs with Honey Garlic Marinade

With non-stick indoor grill pans you can enjoy this dish all year round. Be sure to trim excess fat from your steaks. For a change, substitute chicken, turkey or pork for 3/4 lb lean steak, cut into cubes the beef in this recipe.

3 Tbsp low-sodium soy sauce	1 tsp cornstarch
3 Tbsp rice vinegar	1 large green bell pepper, cut into sixteen 1-inch pieces
2 Tbsp honey	16 snow peas
2 tsp crushed garlic	1 small white onion, cut into sixteen
2 tsp sesame oil	1-inch pieces
4 tsp vegetable oil	16 small mushrooms
2 Tbsp water

Combine the soy sauce, vinegar, honey, garlic, sesame and vegetable oils and water in a non-reactive bowl. Add the steak and marinate for 30 minutes or overnight in the refrigerator.
Spray the barbecue with cooking oil and preheat to medium-high.
Remove the beef from the marinade. Place the marinade in a small saucepan and whisk in the cornstarch until dissolved. Cook over medium-low heat for 5 minutes until thick and syrupy. Set half of the sauce aside.
Thread the beef, green pepper, onion, mushrooms and snow peas alternately onto 8 metal skewers. Barbecue, turning and brushing with half of the marinade frequently, for 10 to 15 minutes, or until cooked to your liking. Serve with the remaining marinade on the side.

Nutritional Analysis
per Serving

Calories	228
Protein	20 g
Fat	9g
Saturated Fat	4g
Carbohydrates	16 g
Cholesterol	4 mg
Sodium	453 mg
Fiber	2g

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