Tuscan Beef Kabobs with Quinoa Tabouli

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junio 21, 2015

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!
[timer length=10]10 Minutes[/timer]

  • Cook: 10 mins
  • 10 mins

    10 mins

  • Productos: 6 Servings


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)


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.

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.

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.

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.