Glazed Beef Kabobs with Easy Asian Eggplant
Source: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* If you have a microplainer, show your kids how to mince the ginger root and garlic. Eggplant is soft enough for them to slice using a kid-friendly knife. Have them prep the rest of the ingredients and split into two portions.

Dietitian's Tip: To minimize the risk of cancer-causing compounds forming when grilling meats trim fat from meat and/or cut meat into smaller pieces (like these kabobs) so they cook quicker. Marinade meats and avoid high heat to limit flare-ups (keep a spray bottle handy just in case!) If any meat does get charred or burn, cut if off and discard.
Ingredients
  • ¼ cup (60 mL) hoisin sauce
  • ¼ cup (60 mL) sodium-reduced soy sauce
  • ¼ cup (60 mL) ketchup
  • 1 tbsp (15 mL) maple syrup
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1 tbsp (15 mL) fresh minced garlic
  • 1 lb (500 g) Beef Kabob Cubes cut from 1 inch (2 cm) thick Grilling Steak (Top Sirloin, Strip Loin, etc)
  • ½ tsp (2 mL) Chinese five-spice powder
  • Salt and pepper to taste
  • 3 small (mini) eggplants, sliced ½-inch (1 cm) thick
  • Toasted sesame seeds (optional)
Instructions
  1. Combine hoisin, soy sauce, ketchup, maple syrup, gingerroot and garlic. Divide mixture into 2 equal portions, one for basting meat and one for basting eggplant..
  2. Season beef cubes all over with Chinese five-spice powder and salt and pepper to taste; thread onto skewers.
  3. Grill over medium-high heat 6 to 8 minutes, turning at least twice for medium-rare doneness, basting with 1 portion of the sauce mixture near end of cooking.
  4. Discard any extra sauce remaining from basting the meat.
  5. Meanwhile, place eggplant slices on grill in single layer. With clean basting brush, lightly baste upper side with the reserved second portion of sauce. Grill 2 minutes. Turn and baste lightly. Cook 2 to 3 minutes until just softened. Transfer to serving bowl and drizzle with any remaining eggplant basting sauce.
  6. Serve with beef kabobs; garnishing with sesame seeds (if desired).
Notes
Cooking tips:
*To ensure even cooking, cut pieces of meat the same size.
*Choose vegetables and fruit that will take about the same time to cook as the chunks of meat - about 6-8 minutes. Mushrooms, peppers, zucchini, onions, pineapple and mango work well. For vegetables that take longer to cook, partially pre-cook them.

Time-saving tip:
While you have the grill on, you might as well go ahead and grill up some more vegetables to use in pasta sauces, sandwiches or salads later in the week.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/glazed-beef-kabobs-with-easy-asian-eggplant/