Teriyaki Beef Kabobs

MARINADE:
3 tablespoons Estee Breakfast Syrup
1 teaspoon Estee Catsup
1 1/2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger

KABOBS:
1 pound lean top round beef steak
1 large onion, cut into 8 wedges
1 green bell pepper, cut into 8 pieces
8 cherry tomatoes
8 wooden skewers

Cut beef into 16 thin, legthwise strips. Set aside. Combine marinade ingredients in a shallow dish. Add beef, toss to coat. refrigerate at least 30 minutes or overnight. Heat oven to broil. Remove beed from marinade and thread onto skewers slternately with onion and pepper. Add tomato to the end of each skewer.

Spray broiling rack with non-stick cooking spray. Add kabobs and broil 3 to 4 inches from heat source, 2 to 3 minutes on each side. Yields 4 servings, 2 kabobs each.

NUTRITION INFORMATION PER SERVING:
Calories: 206
Protein: 29g
Carbohydrate: 9g
Fat: 6g
Calories from Fat: 26%
Cholesterol: 71mg
Sodium: 312mg
Potassium: 621mg
Fiber: 2g