Tuscan Beef Kebobs with Quinoa Tabouli
Source: 
Cuisine: Image and recipe source: Canada Beef
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Dietitian's Tip: Canadians could likely benefit from eating a bit more protein throughout the day. Emerging science suggests protein needs have been grossly underestimated across the lifespan and Canadians on average eat on the lower end of that recommendation. Meat is an excellent source of protein and a nutrient powerhouse delivering 14 essential nutrients such as zinc and iron. Include a variety of sources of quality protein in your diet for the best nutrition all round!
Kids' Cook: With your supervision, middle-school age kids who are comfortable using the stove and a knife can prepare the quinoa tabouli. Younger kids can help assemble the salad ingredients that you have prepared.
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) canola 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)
Instructions
  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 canola oil. 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.
Notes
*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/tuscan-beef-kebobs-quinoa-tabouli/