My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. —Jennifer Shaw, Dorchester, Massachusetts

Ingredients

• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1/4 cup grated onion
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon thai red chili paste
• dash salt and pepper
• 2 pounds beef top sirloin steak, cut into 1-inch pieces

Directions

1. In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.