Categories: dinner, nondairy, not tried

Ingredients

• 1 pound beef sirloin grilling steak, cut 1 inch thick
• 1/2 cup bottled barbecue sauce
• 5 tablespoons bottled reduced-fat Caesar salad dressing
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon garlic powder
• 1 1/2 pounds tiny new red potatoes (1 inch in diameter)
• 1 large green bell pepper, cut into 1 inch pieces
• 1 large onion, but into 1 inch pieces

Directions

1. Trim fat from steak; cut steak into 1 inch cubes.

2. Place steak in resealable plastic bag in shallow dish.

3. In small bowl stir together barbecue sauce, Caesar dressing, Worcestershire sauce, garlic powder, and 2 tablespoons water.

4. Pour over steak in bag; seal bag.

5. Refrigerate 2 to 12 hours, turning bag occasionally.

6. Place potatoes in medium saucepan, cover with water and bring to boiling.

7. Boil uncovered 5 minutes or until almost tender; drain and rinse with cold water.

8. Coat grill rack with nonstick cooking spray.

9. Preheat grill to medium direct heat.

10. Remove steak from marinade; discard marinade.

11. On long skewers, alternately thread bell peppers, steak, potato, and onion.

12. Grill kebabs uncovered, 12 minutes or until meat reaches desired doneness, turning kebabs, several times.

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