Steak and Pepper Kabobs with Spiced Tomato Sauce

Cut steak into cubes. In glass bowl, toss beef with marinade; cover and marinate in refrigerator for 3 hours. (Make-ahead: Marinate for up to 24 hours.)

Seed and cut peppers into 1-1/2-inch (4 cm) squares. Cut onion into same-size pieces, separating slices.

Discard lemon rind and bay leaves from marinade. Reserving marinade, alternately thread beef, peppers and onion onto skewers. Place on greased grill over medium-high heat and baste with marinade; close lid and cook, turning once, for 6 to 7 minutes for rare, 8 to 9 minutes medium-rare or 10 to 11 minutes medium.

Additional information :

Spiced Tomato Sauce
This quick, fragrantly spiced summer tomato sauce is delicious with any grilled meat or vegetable. Use the ripest, tastiest tomatoes you can find.

2 tbsp (25 mL) Extra-virgin olive oil
3 Green onions, chopped
1/4 cup (50 mL) Chopped fresh parsley
1/4 tsp (1 mL) Each salt, ground allspice and ground cumin
Pinch cayenne pepper
2 cups (500 mL) Chopped seeded peeled tomatoes
2 tsp (10 mL) Lemon juice

In saucepan, heat oil over medium-high heat; cook onions, parsley, salt, allspice, cumin and cayenne for 1 minute. Add tomatoes and lemon juice; cook, stirring often, until thickened, about 8 minutes.

Makes 1 cup (250 mL).

Per 1 Tbsp (15 mL): about 21 cal, trace pro, 2 g total fat (trace sat. fat), 1g carb, trace fibre, 0 mg chol, 39 mg sodium. % RDI: 1% iron, 3% vit A, 7% vit C, 2% folate.

Tip: You can assemble all the kabobs ahead of time and refrigerate in airtight containers for up to 4 hours.