BEEF, ZUCCHINI & TOMATO KABOB Recipe

In an electric blender or food processor whirl the yogurt, lemon juice, garlic, ginger, paprika, cayenne pepper, cardamom, cumin and coriander for 10 to 15 seconds. Place the steak cubes in a bowl. Pour in the yogurt mixture and toss well. Cover and marinate at room temperature for 3 hours or refrigerate overnight, turning once. Heat the broiler. In a medium size saucepan cook the zucchini in unsalted boiling water for 1 minute, drain. Remove the beef from the marinade and thread it onto 4 long metal skewers, along with the zucchini rounds (pierce through skin to skin), cherry tomatoes and onion quarters. Lay on the broiler pan rack and broil 5 inches from the heat for 15 to 20 minutes turning often. When the kabobs are done transfer them to a warm platter and serve right away.