2-10 oz Buffalo Steaks
1/3 cup lemon juice
1/4 cup worcestershire sauce
1 tablespoon honey
11/2 teaspoons each of fresh basil/thyme
1/4 cup oil
1/8 teaspoon garlic salt
1 medium onion, cut into wedges
1 small zucchini, cut into wedges
2 medium red or orange bell peppers
1/2 cup pineapple chunks
Thinly slice buffalo steaks into 1/4-inch thick strips.
For marinade, combine lemon juice, oil, Worcestershire sauce, honey basil, thyme, garlic salt, and 1/4 teaspoon pepper.
Pour half the marinade over the meat and refrigerate 3-4 hours.
Chill remaining marinade.
Drain meat, discard marinade.
Thread meat, vegetables, and pineapple on metal skewers, leaving 1/4 inch between pieces. Grill uncovered directly over medium coals 10-12 minutes, turning once;
Brush often with chilled marinade.
Serving Size 260g; Saturated Fat 2g; Cholesterol 58mg; Sodium 209mg; Total Carbohydrate 23g; Calories 310; Dietary Fiber 3g; Fat Cals. 99; Sugars 6g
Hillcrest Medical Center