Ingredients

• 1/4  cup reduced-sodium soy sauce
• 3  Tbsp. vegetable oil
• 2  Tbsp. lemon juice
• 2  Tbsp. packed brown sugar
• 6  cloves garlic, smashed
• 1  tsp. crushed red pepper
• 1  lb. boneless beef chuck or sirloin, trimmed of fat and cut in 1-inch cubes
• 1  recipe Mashed Carrots, see below
• 1  recipe Lemon Gremolata, see below

Directions

1. In a self-sealing plastic bag in shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.

2. Drain beef mixture, discard marinade. Thread beef on 8-inch wooden* or metal skewers, leaving 1/4-inch between.

3. For charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness, (160 degrees F for medium) turning occasionally and moving to cooler areas of grill if browning too quickly. (For gas grill, preheat. Reduce heat to medium. Add skewers to grill. Cover; grill as above.) Makes 4 servings.

4. Serve with Mashed Carrots. Sprinkle with Lemon Gremolata.

Mashed Carrots: In medium saucepan cook 1 lb. peeled and sliced carrots, covered, in small amount of boiling salted water 12 to 15 minutes or until tender. Drain; return to saucepan. Add 1 Tbsp. lemon juice and 1 Tbsp. olive oil. Mash until nearly smooth. Season to taste with black pepper.

Lemon Gremolata: In small bowl combine 1/4 cup snipped fresh basil, 2 tsp. shredded lemon peel and 1 clove minced garlic.

* If using wooden skewers, soak in water for 30 minutes before using.