1/2 cup chopped onion
1 Tbsp. ground allspice
2 Tbsp. wine vinegar
2 tsp. low-sodium soy sauce
1 tsp. salt
1 Tbsp. hot curry powder
16 oz. soy sausages,
cut in 1-inch pieces (about 20 slices)
1 red bell pepper, cut into medium size chunks
2 ripe plantains (cooking bananas),
cut into medium size pieces
Lime wedges
Chopped cilantro
Combine first six ingredients in blender and process into a smooth marinade. Cover sausage and bell pepper with marinade in sealable plastic container. Refrigerate about half an hour, shaking mixture occasionally. Remove sausages and bell pepper from marinade. Thread sausage, bell pepper and plantain on four skewers. Spray grill with cooking spray, then grill kebabs about 4 to 5 minutes on each side. Serve with lime wedges and chopped cilantro. Makes 4 servings.
Per serving: Calories 340, protein 25 g., carbohydrates 54 g., total fat 3 g., saturated fat 0 g., cholesterol 0 mg., sodium 1,837 mg., fiber 7 g.