Rich in zinc, iron, and vitamin B12, this recipe is the perfect way to celebrate Canada’s 150th birthday. A maple-y marinade recipe gives these beef kabobs a Canadian accent – EH!
¼ cup (50 mL) cider vinegar
2 cloves garlic, minced
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) chopped green onions
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) orange juice or whiskey
½ tsp (2 mL) ground cloves
½ tsp (2 mL) EACH salt and pepper
1 lb (0.45 kg) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick cut into 1-inch (2.5 cm) cubes
2 oranges, peeled and cut into large chunks
Combine vinegar, garlic, maple syrup, onions, oil, orange juice, cloves, salt, and pepper in a large sealable freezer bag. Set aside 2 tbsp (30 mL) for basting.
Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade. Thread steak and orange chunks alternately onto metal or wooden soaked skewers.
Grill on lightly oiled grill over medium-high heat, or broil, for 4 to 5 minutes per side or until browned but still pink inside.
Student Dietitian Tip: Try adding your favourite local Ontario vegetables to give these kabobs an extra boost of flavor while also increasing your vitamin and mineral intake.
- Calories: 205
- Fat: 7 g
- Carbohydrates: 11 g
- Protein: 25 g
Keywords: Top Sirloin, Barbecue, Light Meal