Five-Spice Beef Kabobs

1. 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).

2. 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.

3. 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.

4. 4

   Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.

5. 5

   SERVING SUGGESTION:

6. 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.

7. 7

   NOTE:

8. 8

   *If using wooden skewers, soak in water 30 minutes before grilling.

9. 9

   CHANGE UP:

10. 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.

* Per serving · 4 servings · Values may vary.