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To prepare marinade:.
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In food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper.
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3
Puree until blended.
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4
Kabobs:.
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In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade.
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Seal bag, squeezing out air; turn to coat beef.
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Refrigerate 1 hour or overnight, turning bag occasionally.
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Allow meat to remain at room temperature 30 minutes before cooking.
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Drain marinade into small saucepan and bring to a boil; reserve.
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While meat marinates, soak four 10-inch bamboo skewers in water for 1 hour.
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Preheat broiler or grill 20 minutes.
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Thread vegetables and meat onto skewers, beginning and ending with onion wedges.
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Set skewers on rack, keeping rack about 23 inches from heat.
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Broil about 3 minutes per side, basting with the marinade when turning.
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Heat remaining marinade and bring to a boil.
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Boil for 1 minute.
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Serve marinade with kabobs.
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EACH SERVING (1 kabob) PROVIDES: 1 1/4 Vegetables, 3 Proteins, 40 Optional Calories.
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PER SERVING: 243 Calories, 23 g Protein, 13 g Fat, 7 g Carbohydrate, 61 mg Sodium, 66 mg Cholesterol, 1 g Dietary Fiber; 6 points.
