Beefed Up Skewer Kabobs

Salt-Bath Sizzle Sticks with Veggie Backup Band

• 5 oz. lean beef steak, cubed
• 60 g cherry tomatoes (halved) – ½ serving
• 70 g bell pepper (chunks)
• 43 g mushrooms (halved)
• 1 tsp sea salt
• 1 cup water
• 1 tbsp dry Italian seasoning
• Skewers (metal or soaked wood)

• Leftover kabob veggies
• 43 g thin-sliced zucchini – ½ serving
• Olive oil spray

1. Assemble: Alternate beef, tomatoes, bell pepper, and mushrooms on skewers. Set aside extra veggies for the stir-fry.
2. Salt Soak: Mix 1 cup of water with 1 tsp sea salt. Soak the skewers for 25 minutes.
3. Dry & Season: Let skewers drip dry, then coat with dry Italian seasoning.
4. Broil: Place under broiler, 3–4 inches from flame. Broil 5 minutes, flip, then broil another 3 minutes or until done.
5. Stir-Fry: Sauté leftover veggies and zucchini in a lightly sprayed hot pan until tender but still firm.