Tuscan Beef Kabobs with Quinoa Tabouli

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!

RatingDifficultyBeginner

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Yields6 Servings
Cook Time10 mins

 3 tbsp (45 mL) minced fresh herb leaves (e.g. thyme, rosemary and chives)
 Zest of half a lemon
 2 cloves garlic, minced
 ¼ cup (50 mL) olive oil, divided
 1 lb (0.45 kg) Top Sirloin Grilling Steak, cut into 1-inch cubes
 1 EACH, medium zucchini, red and yellow sweet pepper, cut into chunks
 Salt and pepper
 Quick Quinoa Tabouli, recipe follows (optional)

1

Combine herbs, zest, garlic and 2 tbsp. oil in sealable plastic bag. Add beef cubes and seal bag. Refrigerate for at least 1 or up to 12 hours.

2

Toss zucchini and peppers with remaining 2 tbsp oil. Thread onto soaked wooden skewers alternately with beef cubes. Season all over with salt and pepper.

3

Grill kabobs over medium-high heat (400F/200C), turning once, for about 10 minutes or until beef is cooked to medium (160F/71C). Serve with Quinoa Tabouli if desired.

4

Quinoa Tabouli: Place 1 cup quinoa, ½ tsp salt and 1-1/4 cups water in a medium sauce pan. Bring to boil; reduce heat to low and cover with lid. Cook for 10 minutes or until water is absorbed. Spread out on baking sheet; cool. Meanwhile, in large bowl combine 2 tbsp lemon juice, 1 clove garlic, minced and 3 tbsp extra virgin olive oil. Remove ¼ cup of the quinoa and set aside. Toss the remaining quinoa with 3 cups mixed diced vegetables such as cucumber, tomato (seeded) and green onion. Stir in ¼ cup EACH minced fresh Italian parsley and mint. Season with salt and pepper to taste.

Ingredients

 3 tbsp (45 mL) minced fresh herb leaves (e.g. thyme, rosemary and chives)
 Zest of half a lemon
 2 cloves garlic, minced
 ¼ cup (50 mL) olive oil, divided
 1 lb (0.45 kg) Top Sirloin Grilling Steak, cut into 1-inch cubes
 1 EACH, medium zucchini, red and yellow sweet pepper, cut into chunks
 Salt and pepper
 Quick Quinoa Tabouli, recipe follows (optional)

Directions

1

Combine herbs, zest, garlic and 2 tbsp. oil in sealable plastic bag. Add beef cubes and seal bag. Refrigerate for at least 1 or up to 12 hours.

2

Toss zucchini and peppers with remaining 2 tbsp oil. Thread onto soaked wooden skewers alternately with beef cubes. Season all over with salt and pepper.

3

Grill kabobs over medium-high heat (400F/200C), turning once, for about 10 minutes or until beef is cooked to medium (160F/71C). Serve with Quinoa Tabouli if desired.

4

Quinoa Tabouli: Place 1 cup quinoa, ½ tsp salt and 1-1/4 cups water in a medium sauce pan. Bring to boil; reduce heat to low and cover with lid. Cook for 10 minutes or until water is absorbed. Spread out on baking sheet; cool. Meanwhile, in large bowl combine 2 tbsp lemon juice, 1 clove garlic, minced and 3 tbsp extra virgin olive oil. Remove ¼ cup of the quinoa and set aside. Toss the remaining quinoa with 3 cups mixed diced vegetables such as cucumber, tomato (seeded) and green onion. Stir in ¼ cup EACH minced fresh Italian parsley and mint. Season with salt and pepper to taste.

Tuscan Beef Kabobs with Quinoa Tabouli
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