Catch me making this July 5th on CTV news at noon in Kitchener!
The Canadian Meat Council is sponsoring me to go on TV to cook this awesome recipe ( I picked it!) and talk protein. So what’s worth sharing?
Don’t skimp on protein folks!
On average Canadians eat on the low end of what’s recommended for protein AND emerging science suggests the recommendations are TOO LOW for kids right on through to older adults. So basically, many of us could benefit from eating a bit more protein throughout the day. Aim to make 1/4 of your plate lean, high quality protein and balance that out with 1/2 vegetables/fruit and 1/4 whole grains.
Lean meat is an excellent source of quality protein and an overall nutrient powerhouse offering 14 essential nutrients all for relatively few calories. Of course, there are many protein choices such as chicken, turkey, pork, beef, beans, lentils, chickpeas, eggs, tofu, fish and seafood, nuts and nut butters and EACH offers a unique package of nutrients that benefits our health so aim to include them all.
Why do I love this recipe? Leftovers make an awesome lunch!
This is great for weeknights when you are racing home late from sports practices wondering what you have on hand to pack for kids’ lunches the next day.
You’ll love this Mediterranean inspired Tuscan beef kebobs with lean sirloin steak marinated in herbs, garlic, lemon and oil – canola oil for this gal as I like to support Canadian farmers but you can use olive oil in a pinch too. And the lemony quinoa tabouli is so easy to make I bet it will be a go to in your house over the summer with lucious local ripe tomatoes, crisp cucumbers and fresh mint from the garden.
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.
- 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)
- 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 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.