Directions

1. Cut beef steak into 1-1/4 inch pieces. Combine beef and 1 tablespoon fajita seasoning in medium bowl; toss to coat.
2. Cut 1 lime into 8 wedges. Alternately thread beef, lime and onion wedges onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
3. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
4. Meanwhile juice remaining 2 limes. Combine marmalade, lime juice and 1-1/2 teaspoons fajita seasoning in small bowl. Serve kabobs drizzled with marmalade-lime sauce.
5. Cook’s Tip: If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.
6. Cook’s Tip: When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
7. Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons