Lean beef sirloin: 85g (3 oz, cubed), Bell peppers (mixed colors): 75g (3/4 cup, chunked), Red onion: 50g (1/2 cup, chunked), Zucchini: 50g (1/2 cup, chunked), Cherry tomatoes: 50g (1/4 cup), Quinoa (cooked): 75g (1/3 cup), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. If using wooden skewers, soak them in water for at least 30 minutes before grilling. 2. In a bowl, mix 10ml olive oil, 5ml lemon juice, 3g minced garlic, 1g dried oregano, 1g dried thyme, 1g salt, and 1g black pepper. 3. Add 85g cubed beef, 75g chunked bell peppers, 50g chunked red onion, 50g chunked zucchini, and 50g cherry tomatoes to the bowl. Toss to coat. 4. Thread the beef and vegetables onto skewers, alternating ingredients. 5. Preheat grill or grill pan to medium-high heat. 6. Grill the kebabs for 10-12 minutes, turning occasionally, until beef is cooked to desired doneness and vegetables are tender. 7. Serve over 75g cooked quinoa.
