1 pound beef top sirloin steak, cut into 1-inch cubes
1 large sweet onion, cut into 1-inch pieces
1 large green or sweet red pepepr, cut into 1-inch pieces
1 medium zucchini, cut into 1-in. slices
1 pint cherry tomatoes
1/2 pound large fresh mushrooms
1 cup (8 ounces) reduced-fat sour cream
1/4 cup fat-free milk
3 tablespoons onion soup mix
2 tablespoons Dijon mustard
1/8 teaspoon pepper
In a large resealable plastic bag, combine the first six ingredients; add the beef. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until beef reaches desired doneness, turning occasionally.
In a small saucepan, combine the dipping sauce ingredients. Cook over low heat until heated through. Serve with kabobs.Yield: 4 servings.