Steak Shish Kabobs

If you can try to use a rib eye for this, it has great flavour that makes wonderful kabobs.  When threading meat onto skewers, don’t cram the pieces up against one another, leave a little space for even cooking.  From Canadian Living - The Barbecue Collection.

Half onion, grated
2 tbsp extra virgin olive oil
4 tsp lemon juice
2 cloves garlic, pressed or minced
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp pepper
Generous pinch cinnamon
Generous pinch cayenne pepper
675 g beef rib eye grilling steak or strip loin grilling steak, cut into 1 inch cubes
450 g cherry tomatoes
1/2 tsp salt

• Mix together onion, oil, lemon juice, garlic, allspice, cumin, pepper, cinnamon and cayenne; toss with beef until coated.  Marinate for 20 minutes or covered and refrigerated, up to 4 hours.
• Alternately thread beef and tomatoes onto skewers, sprinkle with salt.  For rare, grill on greased grill over high heat, turning once for about 6 minutes; for medium rare to well done, grill over medium high heat until desired doneness. 10 to 12 minutes for medium

Makes 4 to 6 main course servings.

Per each of 6 servings:  about 252 cal, 20 g pro, 17 g total fat (6 g sat. fat), 4 g carb, 1 g fibre, 48 mg chop, 234 mg sodium, %RDI: 2% calcium, 19% iron, 6% bit A, 17% bit C, 6% folate.