2 medium zucchini, quartered, cut into 1-inch pieces
2 red bell peppers, seeded and cut into 1-inch pieces
1 pound brown mushrooms
16 ounces flank steak, cut into 1-inch cubes
Ingredients for the yogurt sauce
1 cup plain nonfat Greek yogurt
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon cumin seeds
1/8 teaspoon ground ginger
1/4 teaspoon ground black pepper
Zest of 1 lemon
01Whisk coriander and black pepper into olive oil and lemon juice. Divide marinade between separate plastic zipper bags. In one bag add the chopped vegetables to the marinade. Toss to combine. In the other bag, add the cubed steak to the marinade. Toss to combine. Place both bags in the refrigerator and let marinate for at least 30 minutes.
02Prepare grill or preheat broiler. Thread steak cubes and vegetables onto separate skewers to accommodate different grilling times. Grill or broil, rotating the skewers and basting several times to keep moist, approximately 8 to 10 minutes for the vegetables, and 10 to 12 minutes for the steak.
03 For the yogurt sauce: In a small bowl, stir together yogurt, garlic, salt, cumin, ginger, black pepper, and lemon zest. Serve with kabobs.