These wonderfully zesty kebabs are perfect for the grilling season. You can grill zucchini or yellow squash seasoned with no-salt-added lemon pepper right alongside the kebabs for an equally flavorful side dish.
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Serving Size: 1 kebab
Prep Time: 15 minutes / 30 minutes–2 hours (Marinating time)
Cooking Time: 10 minutes
- 1/4 cup beer (light or nonalcoholic)
- 1/4 cup no-salt-added ketchup
- 3 medium garlic cloves, minced
- 1 teaspoon dry mustard
- 1 teaspoon red hot-pepper sauce
- 1/2 teaspoon salt
- 1 pound boneless top sirloin steak, about 1 1/4 inches thick, all visible fat discarded, cut into 16 cubes
- Cooking spray
- 1 large onion, cut through the core into 16 wedges, each about 1/3 inch thick
- In a large shallow glass dish, whisk together the beer, ketchup, garlic, mustard, hot-pepper sauce, and salt. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 2 hours, turning occasionally.
- When the beef is marinated, lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
- Drain the beef, pouring the marinade into a small saucepan. Bring the marinade to a boil over high heat. Boil for at least 5 minutes. (This destroys harmful bacteria.)
- Alternating, thread 4 beef cubes and 4 onion wedges onto each of four metal skewers.
- Place the kebabs on the grill. Brush with half the marinade.
- Grill, covered, for 5 minutes. Turn over the kebabs. Using a clean basting brush, brush with the remaining marinade. Grill, covered, for 5–8 minutes for medium rare, or until the beef is the desired doneness.
2 Vegetable, 3 Lean Protein, ½ Fat
| Calories from Fat
| Saturated Fat
| Trans Fat
| Polyunsaturated Fat
| Monounsaturated Fat
| Dietary Fiber
| Added Sugar
This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved. Available at ShopDiabetes and ShopHeart.