Kabobs are so easy to serve – they look so pretty when you bring them to the table and meat and veggies come together as one! You’ve got to serve beef kabobs more often!
Beef Kabobs with Quinoa Tabouli for Two
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes including marinating time
Ingredients
Quinoa Tabouli
1/2 cup (125 mL) quinoa, rinsed
3/4 cup (175 mL) water
Pinch salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) fresh lemon juice
1 small clove garlic, minced
2 cups (500 mL) chopped vegetables, such as cucumber, tomatoes and green onions
2 tbsp (30 mL) EACH chopped fresh parsley and mint
1/2 cup (125 mL) crumbled feta cheese
Beef Kabobs
2 tbsp (30 mL) minced fresh herbs, such as thyme, rosemary and chives
1/2 tsp (2 mL) grated lemon zest
1 clove garlic, minced
2 tbsp (30 mL) extra virgin olive oil, divided
8 oz (250 g) Beef Top Sirloin Grilling Steak, cut into 1-inch (2.5 cm) chunks
1 small zucchini, cut into 1-inch (2.5 cm) chunks
1 sweet red or yellow pepper, cut into 1-inch (2.5 cm) chunks
Bamboo skewers, soaked, or metal skewers
Salt and pepper
Notes
- Quinoa Tabouli: Combine quinoa, water and salt in a small saucepan; bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes or until quinoa is tender and water is absorbed. Fluff with fork into a bowl.
- Whisk together oil, lemon juice and garlic in a small bowl.
- Add vegetables, parsley and mint to quinoa. Drizzle with oil mixture and sprinkle with feta; toss to combine. Cover and refrigerate until ready to serve, for up to 12 hours.
- Beef Kabobs: Combine herbs, lemon zest, garlic and 1 tbsp (15 mL) of the oil in a bowl. Add beef cubes and toss to coat. Cover and refrigerate for at least 15 minutes or up to 12 hours.
5.Combine zucchini and peppers with remaining 1 tbsp (15 mL) oil in a bowl; toss to coat. Thread onto skewers alternately with beef cubes; discarding excess marinade. Season all over with salt and pepper to your taste.
- Grill kabobs in closed preheated barbecue over medium-high heat (400°F/200°C), turning twice or more, for about 10 minutes or until digital instant read thermometer inserted into beef reaches 145°F (63°C) for medium-rare doneness at the least.
7. Divide Quinoa Tabouli between serving plates and top with Beef Kabobs.
Per Serving: 770 Calories, 43g Protein, 49g Fat, 43g Carbohydrate, 300mg Calcium , 1080mg Sodium.
%DV: Iron 36% (Excellent Source), Vitamin C 123% (Excellent Source)
