Wasabi is a welcome addition to garlicky aioli, giving it a green hue and a spicy kick.
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
How to Make It
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.
Combine mayonnaise, 2 teaspoons juice, wasabi, and 1/4 teaspoon garlic, stirring with a whisk. Refrigerate at least 1 hour.
Prepare grill to medium-high heat.
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.