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1
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In a medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
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2
For charcoal or gas grill, grill kabobs on rach of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
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3
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 teaspoon peel. Juice the lime. Stir peel and 1 tablespoon juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
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4
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
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5
SERVING SUGGESTION:
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6
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
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7
NOTE:
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8
*If using wooden skewers, soak in water 30 minutes before grilling.
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9
CHANGE UP:
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10
Another time substitution bottled barbecue sauce and chili powder for the soy sauce and Chinese five-spice powder. Substitute sour cream and cilantro for the yogurt and mint.
