Serve these kebabs at your next postrace cookout. Antioxidant-packed vegetables and protein-rich beef are the ideal combination to help speed recovery. While both top sirloin and sirloin are lean cuts of beef, the former contains fewer calories and less fat than the latter. The kebabs can be assembled a few hours before cooking. If you use wooden skewers, be sure to soak them in water for an hour or two before using.
Method :
- Combine the ginger, soy sauce, wine, honey, and oil in a large resealable plastic bag. Seal the bag and shake it to mix the ingredients. Open the bag and add the beef, red and yellow bell peppers, eggplant, and onion. Seal it again and toss to coat with the marinade. Place the bag in the refrigerator and let it marinate for 1 hour, turning the bag over occasionally.
- Coat a grill rack with cooking spray and preheat the grill to medium-high. Assemble the kebabs on four 12″ metal skewers or eight 6″ wooden skewers (soak them in water for an hour or two before using), threading a few pieces of vegetables in between pieces of beef. Don’t overcrowd the skewers. Season to taste with salt and pepper.
- Grill the kebabs over medium-high heat, turning once or twice, for 8 minutes for medium-rare or 11 minutes for well-done, or until desired doneness.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
