Cumin Lime Beef Kabobs with Zucchini Skewers
This recipe makes 4 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||3 g|
- Portion size: 4
Strip loin grilling steak is a tender cut to cook right away but is even more flavourful if marinated first. You can also use rib eye, tenderloin or top sirloin grilling steak. With the zucchini grilled alongside, this is a no-fuss meal.
- 2 tbsp 2tbspsoy sauce
- 2 tbsp 2tbsplime juice
- 2 tbsp 2tbspextra-virgin olive oil
- 1 1clove garliccloves of garlic, minced
- 3/4 tsp 3/4tspground cumin
- 1/2 tsp 1/2tsppepper
- 1 lb 1lbstrip loin steakstrip loin steaks, 1 inch (2.5 cm) thick
- 1 1limelimes, cut_into 8 wedges Zucchini Skewers:
- 1 1small zucchinizucchinis
- 3 3green oniongreen onions, (white and light green parts only)
In large bowl, whisk together soy sauce, lime juice, oil, garlic, cumin and pepper. Cut beef into 1-1/2-inch (4 cm) cubes; add to marinade and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Zucchini Skewers: Meanwhile, halve zucchini lengthwise; cut into 1/2-inch (1 cm) thick slices. Cut green onions into 1-inch (2.5 cm) pieces. Onto 4 metal or soaked wooden skewers, alternately thread zucchini and green onions; set aside.
Thread 4 lime wedges onto 4 separate skewers; divide beef among skewers and end with remaining lime wedges. Set marinade aside.
Place zucchini skewers on greased grill over medium-high heat; close lid and grill, turning once, for 5 minutes.
Add beef kabobs to grill; brush with marinade and discard any remaining marinade. Close lid and grill, turning 4 times, until beef is browned but still pink inside and zucchini and onion are tender, about 10 minutes.
Source : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007