Serves 4
Calories per serving: Kebab: 315; Red Pepper Sauce: 105

8 short skewers (if using wood or bamboo, soak for 30 minutes beforehand)
1/2 pound pork tenderloin, cubed
1/2 pound boneless beef sirloin, cubed
2 green zucchini, cut into 1/2-inch chunks
2 yellow zucchini, cut into 1/2-inch chunks
1 pint cherry tomatoes
3 slices crusty bread, cut into chunks

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoon fresh herbs (basil, parsley or rosemary), chopped, or 1 tablespoon dried
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Divide skewers in half. Take two skewers and line them up parallel to each other. Skewer one piece of pork, one green zucchini chunk, one yellow zucchini chunk, one cherry tomato, one piece of beef and one chunk of bread on each skewer. Repeat, filling four pairs of skewers.

2. To make the marinade, in a small bowl mix the olive oil, vinegar, herbs, paprika, salt and pepper. Using a pastry brush, brush the kebabs with the marinade. This can be done up to three hours in advance if kebabs are stored in the refrigerator.

3. Prepare a hot grill, grill the skewers, and cook for about 2 to 3 minutes per side, until the meat is cooked through. Serve with Roasted Red Pepper Sauce.

Roasted Red Pepper Sauce
Makes about 1 1/4 cups

3/4 cup reduced-fat mayonnaise
2 roasted and peeled red peppers, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

Combine and mix all ingredients in one bowl. Transfer to a serving bowl, and serve alongside kebabs.