Recipe: Southwestern Beef Kabobs and Corn and Orzo Salad with Spicy Honey-Lime Dressing

SOUTHWESTERN BEEF KABOBS WITH CORN AND ORZO SALAD



4 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground oregano
2 pounds boneless beef sirloin, cut into 1-inch cubes
FOR SERVING:
Corn and Orzo Salad (recipe follows)
Lime slices (optional garnish)
Cilantro sprigs (optional garnish)

In a re-sealable plastic bag combine chili powder, garlic salt, cumin, and oregano. Seal bag and shake to mix. Add beef cubes to bag. Seal bag and shake to coat.

On eight 10-inch skewers thread meat, leaving 1/4-inch space between pieces.

For a charcoal grill, grill kabobs on the rack or an uncovered grill directly over medium coals for 8 to 12 minutes or until desired doneness, turning once or twice. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.)

TO SERVE:
Transfer orzo mixture to a large platter; arrange beef kabobs on top. If desired, garnish with lime slices and cilantro sprigs.

CORN AND ORZO SALAD

FOR THE SALAD:
2/3 cup dried orzo (rosamarina)
2 cups fresh com kernels (4 ears)
1 medium orange (or red sweet pepper), cut into bite-size pieces
2/3 cup grape tomatoes, halved
1 (14.5 to 15 ounce) can kidney beans, rinsed and drained
1/2 cup thinly sliced red onion
1 small zucchini, halved lengthwise and sliced
FOR THE DRESSING:
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1 fresh jalapeno chile pepper, seeded and finely chopped
2 tablespoons snipped fresh cilantro
1/2 teaspoon salt
3 cloves garlic, minced

Cook orzo according to package directions, adding com kernels for the last minute of cooking. Drain orzo and corn in a colander; rinse with cold water.

In a large bowl combine orzo, corn, orange (or red sweet pepper), grape tomatoes, kidney beans, red onion and zucchini.

Combine all the ingredients for the dressing in a screw-top jar. Cover and shake well .Pour dressing over orzo mixture; mix well.

Makes 8 servings

Per kabob + 1 cup salad: 422 cal., 18 g fat (6 g sat. fat), 52 mg chol., 55 0 mg sodium, 38 g carb., 6 g fiber, 30 g pro.

Source: Better Homes and Gardens New Cook Book, Sixteenth Edition by Better Homes & Gardens