The next time you have a backyard barbecue, why not make it low in fat? It may sound a little tricky, but we have some simple solutions. All it takes is a little creativity, some lean meat, and loads of fresh fruits and vegetables. Beverly Berkley with David Berkley Fine Wines and Specialty Foods of Sacramento shared some delicious recipes that are easy to make.

BBQ Fajitas on a Skewer with Low Fat Tortillas

1/2 lb. boneless beef top sirloin, cut 1" thick

1 each green, yellow, and red bell peppers (or any mix of those), cut into large chunks

2 sweet onions, 1 red one, 1 white one (like Walla Walla or Maui) cut into large chunks

8 low fat fajita size tortillas

Salsa Fresca (recipe below)

Marinade: juice of 2 fresh limes

1 Tbls. corn oil

1 tsp. ground cumin seed

1 tsp. chili powder

1 Tbls. pressed or finely chopped fresh garlic cloves

Mix all ingredients together

Soak 16 (9") bamboo skewers in water for 10 to 15 minutes (drain when ready to make skewers).

Trim all fat from the steak. Cut the beef crosswise into 1/2" thick strips. Thread the strips onto 8 of the skewers, weaving them back and forth.

Take the chunked peppers and onions and thread them onto the remaining 8 skewers (alternating the colors for eye appeal).

In a small bowl combine the lime juice, oil, garlic and spices. Mix well and then brush onto each of the skewers.

Cook the vegetables first over the hot part (center of the grill) for approximately 10 to 13 minutes, then move them to the outside edge of the grill.

Place the beef skewers over the hot part of the grill. Cook for 8 to 10 minutes (medium) turning once during grilling.

Just before the beef is done cooking, place several tortillas at a time on the grill to warm them. Wrap warmed tortillas in a clean cotton dishtowel and place on a plate or in a basket.

Remove all skewers from the grill. Serve the fajitas with salsa fresca.

Salsa Fresca

2 cups diced, ripe tomatoes

2 fresh jalapenos, finely diced

1/2 medium red onion, finely diced

juice of 2 fresh limes

3/4 tsp. salt

1 1/2 -2 Tbls. chopped fresh cilantro

1 Tbls. olive oil

Blend all items together. Allow flavors to meld before serving. Keep chilled.

Grilled Corn on the Cob

Prepare as many ears of corn as there are people in your dinner party.

Select fresh tender sweet ears, with no insect holes or damage.

Take off the outside layer of husks. Discard or save to make strips for tying corn.

Peel inside layer of cornhusks back carefully. Do not break them off. Rub the corn silks off the corn. Fold the husks back into place and tie together using either strips of the outer husks or kitchen string.

In large bowls or pots soak corn ears in cold water for 10 minutes or more. (This will keep the husks from burning on the grill, but you will get some grilling marks on the husks).

Drain the corn and place on the hot grill.

Cook 13 to 15 minutes, turning occasionally.

Serve with herbed butter if desired.

Grilled Summer Stone Fruits

Serves 4.

4 bamboo skewers (soaked in water for 15 minutes to prevent burning)

3 medium size, ripe peaches (not too soft), quartered and pitted

3 medium size, ripe nectarines (not too soft), quartered and pitted

3 medium to large size, ripe plums (not too soft), quartered and pitted

Marinade:

1/3 cup honey

1/4 cup brandy or orange flavored liqueur (optional)

1 Tbls. cinnamon

1 Tbls. fresh lemon juice

Place quartered fruit into a large bowl.

Mix the honey, brandy, cinnamon and lemon juice, pour over the quartered fruit and toss gently.

Allow the fruit to soak for at least 30 minutes.

Thread the fruits onto the drained skewers alternating the different types of fruit (saving the marinade).

Place skewers on a hot grill. Cook uncovered for about 8 to 10 minutes until soft and some grill marks appear on the fruit. Baste with the remaining marinade. Serve warm.

Enjoy this low fat BBQ meal!!!

If you have additional questions or comments about this story, please E-mail Producer/Reporter Allison Lund Thompson at athompson@kvie.org.