Colourful kabobs are so pretty to bring to the table and such an easy way to serve up meat and veggies. If you wish to cook the beef longer than the veggies (or visa versa),you can string the veggies and meat on separate kabob skewers. 15 Minutes
Prep: 35 mins
Cook: 15 mins
Yields: 6 Servings
2 tbsp (30 mL) vegetable oi
2 tsp (10 mL) lime juice
1 tsp (5 mL) rice wine vinegar
½ tsp (2 mL) ground cumin
½ tsp (2 mL) paprika
½ tsp (2 mL) granulated sugar
1 clove garlic, minced
¼ tsp (1 mL) chili flakes (optional)
1 lb (0.45 kg) 1 inch-thick Grilling Steak (Top Sirloin, Tenderloin or Striploin) cut into 1 inch cubes
2 sweet yellow peppers, cut into 1 inch (2.5 cm) chunks
⅔ cup (150 mL) red onion, cut into 1 inch (2.5 cm) chunks
Peanut Sauce ( recipe follows)
Combine oil, juice, vinegar, cumin, paprika, sugar, garlic and 2 tbsp (30 mL) water in a zipper-type freezer bag. Place beef pieces in the bag, seal and squeeze around to mix; refrigerate for 1 or up to 4 hours.
Thread vegetable and steak chunks alternately onto soaked bamboo skewers; brush kabobs all over with any remaining marinade.
Grill kabobs over medium heat for 5 minutes per side. Serve with Peanut Sauce.
Peanut Sauce: In small saucepan combine 1/2 cup low sodium beef broth, 1/3 cup peanut butter, 1/4 cup skim milk, 1 tbsp low-sodium soy sauce, 1 clove garlic (minced), 2 tsp granulated sugar and 1 tsp rice wine vinegar. Bring to a simmer over medium heat, cook, stirring occasionally for roughly 5 minutes or until sauce is slightly thickened. Remove from heat.
Cook's Notes: . For a peanut-free recipe, soy nut butter can be substituted for peanut butter in the sauce. Chunks of zucchini can substitute for some of the yellow pepper if desired
Good source of iron (16% DV), excellent source of zinc (46% DV).
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