Anise Beef Kabobs

We like to buy a sirloin steak and cut it into chunks to ensure equal-size pieces for even grilling. But, if you prefer, use precut beef cubes from your supermarket for the kabobs. The rub and meat can easily be doubled to feed a larger crowd. Serve with bowls of rice.

PREP: 10 minutes plus marinating

GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

1 teaspoon anise seeds or fennel seeds

2 teaspoons olive oil

½ teaspoon salt

¼ teaspoon coarsely ground black pepper pinch crushed red pepper (optional)

1 boneless beef top sirloin steak, 1 inch thick (about 1 pound), cut into 1 -inch chunks

4 (8-inch) metal skewers

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In mortar with pestle or in zip-tight plastic bag with rolling pin, crush anise seeds. In medium bowl, combine anise seeds, oil, salt, black pepper, and crushed red pepper, if using. Add beef chunks, tossing until well coated. Cover and let beef stand 10 minutes at room temperature to marinate.

3. Loosely thread meat onto skewers. Place skewers on hot grill rack or pan; grill, turning occasionally, 8 to 10 minutes for medium-rare or until desired doneness.

EACH SERVING: About 220 calories, 21g protein, 0g carbohydrate, 14g total fat (5g saturated), 68mg cholesterol, 340mg sodium

TIP: If you like, toss chunks of onion and peppers in a tablespoon of olive oil and thread them onto the skewers along with the meat.