Moroccan beef kabobs

By Dr. Ronald Hoffman

Serves 6

1 1/2 pounds lean beef (top sirloin or tri-tip)
1/2 cup low-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon macadamia nut oil
2 tablespoon ground cumin
Salt
Black pepper, freshly ground
24 pearl onions
2 red onions, cut into 12 small pieces
12 mushrooms
12 8-inch bamboo skewers soaked in water

1. Combine the first nine ingredients in a large bowl, mix well, and marinate for 1 hour at room temperature.
2. Preheat the barbecue.
3. Create your own kabob, threading the beef and mushrooms on a skewer in whatever order you want. You may also add other vegetables as you see appropriate, but be careful not to weigh down the kabobs-this is only lunch or an appetizer.
4. Grill the kabobs until they reach the desired degree of doneness, turning them occasionally. (Cook them about 5 minutes for medium rare). It is that simple.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.

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