1/4 c. firmly packed light brown sugar
1 tbsp. + 1 tsp. cider vinegar
2 tsp. chili powder
2 tsp. vegetable oil
1 tsp. salt
1/2 - 1 tsp. hot red pepper sauce
1 lb. 14 oz. boneless lean sirloin steak, cut into 1 1/2 inch cubes

YOGURT SAUCE:

3/4 c. plain nonfat yogurt
1/3 c. minced scallions
1/4 tsp. garlic salt
2 c. coarsely chopped fresh spinach leaves
Red bell pepper strips for garnish (optional)

1. To prepare marinade, in medium bowl, combine sugar, vinegar, chili powder, oil, salt and pepper sauce. Add beef cubes; toss to coat. Let stand 15 minutes.

2. Spray broiler pan or grill rack with nonstick cooking spray; preheat broiler or prepare grill according to manufacturer's directions. Thread beef cubes onto 9 inch metal skewers. Broil or grill beef 8-10 minutes, or until done to taste, turning skewers frequently.

3. To prepare yogurt sauce, in small serving bowl, combine yogurt, scallions and garlic salt (reserve 1 tbsp. scallions for garnish). To serve, place spinach around edge of large serving platter; place yogurt sauce in center. Remove beef cubes from skewers; arrange over spinach. Sprinkle reserved scallions over yogurt sauce.

Each serving provides: 3 P, 1/2 V, 1/4 FA, 40 C. Per serving: 234 cal, 28 g pro, 9 g fat, 9 g car, 447 mg sod, 76 mg chol. Makes 8 servings.