Five-Spice Beef Kabobs
Adapted from Better Homes and Gardens
1 lb flank steak
3-4 Tbsp reduced-sodium soy sauce
1 1/2 tsp Chinese five-spice powder
1 6 oz carton plain Greek yogurt (I used Fage)
1 spring roughly chopped mint leaves
More mint and lime wedges for garnish, if desired
1. Thinly slice steak across grain. In 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. Grill kabobs on rack of covered grill directly over medium heat for 4-5 minutes or to desired doneness, turning once. If you don't have a grill, you could easily do these indoors on a grill pan or in a large skillet.
3. Meanwhile, combine yogurt and chopped mint in a small bowl. Zest 1 tsp of the lime into the yogurt, and then juice the lime and add it to the mixture.
4. Serve skewers with yogurt sauce and additional lime wedges if desired. Top with more fresh mint for garnish.
The recipe also suggested serving a carrot ribbon salad alongside the beef. I used a vegetable peeler to make thin ribbons, tossed the carrots with a squeeze of lime juice, some sesame oil, crushed red pepper, and sprinkled with five-spice powder. They were very light in flavor, but a really good addition to this fresh meal. I'd definitely recommend making them, too!