Beef And Tater Kabobs

1/3 cup red-wine vinegar
1/3 cup dry red wine
2 teaspoons dried rosemary
2 tablespoons olive oil
1/4 teaspoon each salt and black pepper
3/4 pound boneless sirloin, cut into 1-inch cubes
1 pound very small new potatoes
1 medium-size zucchini
1 red onion, quartered
1 sweet yellow pepper, cut into 1-inch squares
6 cherry tomatoes


1. Combine vinegar, wine, rosemary, oil, salt, pepper in bowl. Add
meat.
Cover; refrigerate overnight.

2. Cook potatoes in boiling water 8 to 10 minutes. Add zucchini for
last
4 to 6 minutes or until half-cooked. Drain potatoes and zucchini.

3. Slice zucchini 1 inch thick. Add with onion, sweet pepper, tomatoes
to meat; marinate 10 minutes.

4. Skewer meat, onion, potato, zucchini, pepper and tomatoes on 6
metal
10-inch skewers.

5. Broil kabobs 4 to 6 inches from heat for 4 minutes on each side or
until the meat is cooked through. Makes 4 servings.


Nutritional Value Per Serving: 313 calories, 13 g fat, 27 g protein,
20
g carbohydrates, 554 mg sodium, 69 mg cholesterol.
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