Spiced Shish Kebabs (P. 182, Low-Fat Low-Cholesterol Cookbook)

Ingredients:

1 lb. boneless top sirloin steak
2 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
1 large red onion
1 medium yellow bell pepper
cooking spray

Horseradish Cream
1/3 cup fat-free sour cream
2 tbsp light mayonnaise
1 tbsp bottled white horseradish
1/2 tsp garlic powder
Chili powder to taste

16 cherry tomatoes

Discard all visible fat from steak. Cut into 16 cubes. Put the cubes in a shallow casserole dish. Sprinkle with the 2 tsp chili powder, oregano, cumin and 3/4 tsp garlic powder. Toss gently to coat. Cover and refrigerate 15 minutes.

Meanwhile, quarter the onion and separate the layers so there are at least 16 pieces. Cut the bell pepper into 16 pieces.

Preheat broiler. Lightly spray a broiler pan and rack with cooking spray.

In a small serving bowl, stir together all the horseradish cream ingredients except the chili powder. Sprinkle the chili powder on top. Set aside.

Thread the vegetables and steak onto four long metal skewers as follows, repeating until all are used: onion, bell pepper, tomato, and steak. Put the kebabs on the broiler rack.

Broil about 4 inches from the heat for 4 minutes. Turn over and broil for 3 minutes, or until the desired doneness. Serve with the horseradish cream.