Ingredients

1 cup chopped fresh parsley

1 cup chopped fresh cilantro

1/4 cup grated onion

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon cider vinegar

1 tablespoon ketchup

2 garlic cloves, minced

1 teaspoon minced fresh gingerroot

1 teaspoon Thai red chili paste

1 Dash salt and pepper

2 pounds beef top sirloin steak, cut into 1-inch pieces

Preparation

  1. In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

  2. Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

  3. Grill beef, covered, over medium-hot heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.

  4. 1 kabob equals 185 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 91 mg sodium, 3 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.