Sirloin steak is perfect for this recipe because the short cooking time preserves the steak’s inherent tenderness. You also could use an equal amount of chicken tenderloins, halved lengthwise. White barbecue sauce is a traditional Southern condiment that’s also good with chicken or pork.

1/2 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon lemon juice
Dash plus 1/2 teaspoon ground ancho chile powder, divided
1 tablespoon smoked paprika*
1 tablespoon packed brown sugar
1 teaspoon ground cumin
3/4 teaspoon garlic salt
1 1/4 lb. beef sirloin steak (1 inch thick)

1. Soak 24 (6- to 7-inch) wooden skewers in water 30 minutes.

2. Meanwhile, combine mayonnaise, vinegar, lemon juice and dash chile powder (or more if desired) in small bowl. Cover and refrigerate. (Sauce can be made 1 day ahead.)

3. Combine paprika, brown sugar, cumin, garlic salt and remaining 1/2 teaspoon chile powder in another small bowl. Rub mixture onto steak, pressing to make it stick.

4. Heat grill. Cut steak into 1/4–inch-thick strips, cutting longer ones in half crosswise. Thread steak onto wooden skewers. Grill, covered, over medium-high heat or coals 4 to 6 minutes for medium-rare, turning once. Serve skewers with sauce.

TIP *Smoked paprika comes in mild and hot versions and adds a pleasant smoky taste to foods. It can be found in markets carrying foods from Spain or online at tienda.com. Chipotle powder can be substituted for smoked paprika, but it will add a spicy bite to foods.

24 skewers

PER SKEWER: 65 calories, 4.5 g total fat (1 g saturated fat), 5 g protein, 1 g carbohydrate, 15 mg cholesterol, 65 mg sodium, 0 g fiber