Middle Eastern Beef Kebabs

This is a recipe that we always end up going back to. It's delicious! We make it on the grill instead of the broiler, but it's the same thing.

Middle Eastern Beef Kebabs
4 servings, 6P+/Serving

Ingredients
1 onion, cubed
Grated zest of 1 lemon
2 TBSP fresh lemon juice
4 tsp olive oil
2 garlic cloves crushed
1 tsp ground cumin
1 tsp finely chopped fresh time (1/2 tsp dried)
1 tsp chopped fresh mint
1/2 tsp paprika
Dash cayenne
1 lb boneless beef tenderloin, in 1 inch cubes
1 bay leaf
1 onion, cut into 8 wedges
1 red bell pepper, seeded, cut into 8 squares
8 medium mushroom caps
chopped fresh flat-leaf parsley for garnish

Directions
1- Combine first 10 ingredients in a blender or food processor, pureed. Place marinade in a Ziploc bag and add the beef and the bay leaf. Turn to coat and let marinate 1 hour to overnight in the fridge, turning occasionally. Remove from the fridge about 30 minutes before cooking, drain the marinade into a little saucepan and bring to a boil. Keep boiling, stirring constantly for about 3 minutes.

2- Preheat the broiler or the grill. Thread the onion wedges, bell pepper, mushrooms, and beef onto 4 skewers, beginning and ending with the onion wedges. Set the skewers on the broiler or grill rack, keeping the rack 2-3 inches from the heat. Broil about 5 minutes on each side, basting with the marinade when turning. Discard the bay leaf.
Sprinkle the kebabs with the parsley and serve with any remaining marinade on the side.

Source: Weight Watchers New Complete Cookbook, P. 192