Source: dLife

Delicious steak and vegetable kabobs with a horseradish cream sauce.

Servings

1 lb top sirloin steak , all visible fat discarded, cut into1-inch cubes (boneless)
2 tsp chili powder
2 tsp oregano leaves , crumbled
1 tsp ground cumin
0.75 tsp garlic salt
1 canola cooking spray
0.33 cup fat free sour cream
2 tbsp Dressing, mayonnaise type, fat free (or light)
0.5 tsp garlic salt
1 red onion , quartered and layers separated (large)
1 large yellow bell pepppers , cut into 1-inch pieces
2 cup fresh cherry tomatoes (16 cherry tomatoes)

1 Put the steak in a shallow bowl and sprinkle the steak with the chili powder, oregano, cumin, and 3/4 teaspoon garlic salt. Toss gently yet thoroughly in order to coat the steak completely. Let the steak sit 15 minutes in order to absorb the flavors.
2 Meanwhile, preheat the broiler. Lightly spray the broiler pan and rack with vegetable oil spray.
3 In a small bowl, stir together the horseradish cream ingredients.
4 Thread the vegetables and meat onto four 12 inch skewers in alternating order - onion, bell pepper, tomato, and steak. Put the kabobs on the prepared rack.
5 Broil the kabobs about 4 inches from the heat 4 minutes. Turn the kabobs and broil 3 minutes, or until desired doneness.
6 Serve with horseradish cream.