|3 tbsp / 50 ml||brown sugar|
|3 tbsp / 50 ml||sherry|
|2 tsp / 10 ml||water|
|2 tsp / 10 ml||sodium-reduced soy sauce|
|2 tsp / 10 ml||canola oil|
|1||clove garlic, minced|
|2 tsp / 10 ml||grated fresh ginger root|
|1 lb / 454 g||top sirloin boneless steak, cut into 1-inch (2.5 cm) cubes|
|2 cups / 500 ml||red bell peppers, cut into 1-inch (2.5 cm) chunks|
|1 cup / 250 ml||zucchini, cut inot 1-inch (2.5 cm) chunks|
|1 cup / 250 ml||white button mushrooms|
Soak bamboo skewers in water for 20 to 30 minutes. (You can use metal skewers instead if you prefer.)
Combine brown sugar, sherry, water, soy sauce, oil, garlic, and ginger to make a marinade.
Thread the beef alternately with the bell peppers, zucchini, and mushrooms onto the skewers. Arrange in a shallow baking dish, cover with marinade, and refrigerate for 1 hour, turning occasionally.
Preheat grill to medium. Arrange skewers on grill and cook, turning often, for 10 to 12 minutes, or until meat is cooked through.
Per 3 kabobs: 362 cal, 36 g pro, 13 g total fat (4 g saturated fat), 25 g carb, 4 g fibre, 74 mg chol, 161 mg sodium
Source: Leslie Beck's Healthy Kitchen