Baby Steppin' Ka-Bobs (7 points)

1-2 lbs. loin cut beef, lamb or pork

MARINADE:
1 1/2 tbsp. minced garlic
1 tbsp. tomato paste
3 tbsp. freshly squeezed lemon juice
1 tbsp. soy sauce
2-3 tsp. chopped fresh rosemary, summer savory, thyme or parsley
1/4 cup extra virgin olive oil
black pepper, cayenne and cumin to taste

VEGGIES:
1 lb. small red potatoes
12 small boiling onions
1 basket cherry tomatoes
15 small mushrooms
2 bell peppers, cut into quarters
2 small yellow squash or zucchini cut into 1-2-in. slices

Trim the meat of as much fat as possible and cut into thin slices.

Combine all marinade ingredients in a mixing bowl and pour half into the trimmed meat. Mix well to coat evenly.

Thread the meat tightly onto the skewers. If using wooden skewers, soak them in water a few minutes before skewering the meat.

In a medium saucepan, combine the potatoes, onions and 1 tsp. of salt. Cover with cold water and bring to a boil. Reduce heat and simmer 10 minutes.

Drain potatoes and onions, rinse with cool water and set aside.

Skewer the vegetables one by one until your skewer is full. Once that skewer fills up, repeat the process until you either run out of skewers or veggies. Brush veggie skewers with marinade.

Prepare your barbecue grill.

Cook veggie skewers about 5-6 minutes, turning once or twice. Transfer to warm platter.

Cook the meat 3-4 minutes, very close to the flame, turning once. Serve with veggies.

303 Calories; 11g Fat; 8g Protein; 50g Carbohydrate; 0mg Cholesterol; 239mg Sodium;
Food Exchanges: 1/2 Starch/Bread; 7 Vegetable; 2 Fat
WW Pts: 7