Spanish beef kebabs

1 servings

Ingredients

Quantity Ingredient
½ cup Orange juice
¼ cup Tomato juice
2 teaspoons Olive oil
1½ teaspoon Lemon juice
1 teaspoon Or‚gano, dried
½ teaspoon Paprika
½ teaspoon Cumin, ground
¼ teaspoon Salt
¼ teaspoon Pepper, black
10 ounces Boneless lean beef; cut into 2\" cubes
1 medium Red onion; cut into 8 wedges
8 eaches Cherry tomatoes

Directions

YIELD: 4 SERVINGS

To prepare marinade, in gallon-size sealable plastic bag, combine orange and tomato juice, oil, lemon juice, oregano, paprika, cumin, salt and pepper. Add beef cubes; seal bag, squeezing out air; turn to coat beef. Refrigerate at least 2 hours or overnight, turning bag over occasionally. Spray grill rack with nonstick cooking spray.

Place grill rack 5" from coals. Prepare grill according to manufacturer's directions. Drain beef, reserving marinade. Thread equal amounts of beef, onion and tomatoes onto 4 metal or soaked bamboo skewers. Grill kebabs 15-20 minutes, or unti done to taste, turning and brushing frequently with reserved marinade. Each serving provides: ½ FA, 2 P, ½ V, ¼ FR. Per serving: 139 cal, 17 g pro, 5 g fat, 5 g car, 134 mg sod, 44 mg chol. From: WWM May '91 ; Valerie Whittle

Submitted By SAM WARING On 02-05-95

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