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Yogurt-Marinated Beef Kebabs with Wasabi Aioli

Yield 4 servings (serving size: 1 kebab and about 2 tablespoons mayonnaise mixture)
Wasabi is a welcome addition to garlicky aioli, giving it a green hue and a spicy kick.

Ingredients

  • 1/4 cup finely chopped onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 (6-ounce) carton plain fat-free yogurt
  • 1 (1 1/2-pound) boneless sirloin steak, trimmed and cut into 20 (1-inch) cubes
  • 1/3 cup fat-free mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons prepared wasabi paste
  • 1/4 teaspoon minced fresh garlic
  • 16 cherry or grape tomatoes
  • 16 (1-inch-long) pieces green onion
  • 1/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 198
  • caloriesfromfat 30 %
  • fat 6.7 g
  • satfat 2.3 g
  • monofat 2.5 g
  • polyfat 0.3 g
  • protein 23.4 g
  • carbohydrate 11.2 g
  • fiber 1.5 g
  • cholesterol 66 mg
  • iron 2.9 mg
  • sodium 498 mg
  • calcium 49 mg

How to Make It

  1. Combine first 7 ingredients in a large zip-top plastic bag; add beef to bag. Seal and marinate in refrigerator 4 to 6 hours, turning bag occasionally.

  2. Combine mayonnaise, 2 teaspoons juice, wasabi, and 1/4 teaspoon garlic, stirring with a whisk. Refrigerate at least 1 hour.

  3. Prepare grill to medium-high heat.

  4. Remove beef from bag; discard marinade. Thread 5 beef cubes alternately with 4 tomatoes and 4 green onion pieces onto each of 4 (12-inch) skewers. Sprinkle salt evenly over kebabs. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Serve with mayonnaise mixture.