Spicy Beef and Vegetable Kabobs

Monday, April 4, 2011

Today is weigh in day for me and I am 1.6 lbs away from my lowest weight on Medifast which happened to be about two and a half weeks ago. Yeah, until I went out of town and sabotaged myself but I am back on plan and ready to head towards goal. I have almost 20 lbs left and I know I can do this because I have seen so many people accomplish their goals with Medifast. They are all a great inspiration to me and they help me keep on trucking along. It is a process and you have your ups and downs along the way, but you move on. Now I am ready to move my weight loss ticker in the right direction LOL.

Do you like spicy food? Then you will like this! I had to decrease the cayenne pepper and the black pepper by 1/2. Yes, I am a big baby when it comes to spicy food. I do like spicy food, but only when it is edible LOL. When my mouth is a ball of fire, I don't feel I enjoy the food as much because I am too busy drinking my water! You will have no problem getting your water in if you add more pepper, that is for sure! I like the flavor of the meat and it was spicy, but not too spicy. The longer you marinate the meat in the spicy seasonings, the more flavor you will get. I marinated for 4 hours! Worked out perfect for me. Also, I added veggies to the kabobs, but next time I will try it with cauliflower rice (cooked and grated cauliflower). This is another one of those dishes that is perfect for grilling season. Yum!


I love the vibrant colors of the veggies! Green peppers, red peppers, yellow squash and two cherry tomatoes for the end of the kebabs!


Ready to eat right off the stick! Yum!

Spicy Beef and Vegetable Kabobs
Slightly adapted from Eating Indy at All Recipes

Ingredients:
1 tbsp beef bouillon granules (3 Condiments)
2 tablespoons water
2 cloves garlic, minced (2 Condiments)
1 teaspoon cayenne pepper (2 Condiments)
1/2 tsp chili powder (1 Condiment)
1/2 teaspoon black pepper (1 Condiment)
21 oz lean beef sirloin, raw (all visible fat removed), cut into 1/2-inch cubes - should yield 15 oz cooked (3 Lean)
4 1/2 cups Veggies (9 Greens)
10 wooden skewers, soaked in water for 1 hour

Directions:
Dissolve bouillon in water. Stir in the garlic, cayenne pepper, chili powder, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours. After 2 hours, I added the veggies to the meat and marinated another 2 hours (optional).
Preheat the grill using high heat or use the broiler on high. Skewer the beef cubes and vegetables, using 6 to 8 pieces per skewer. I added more. You can also skewer just the meat and serve with cooked and grated cauliflower. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

3 Servings with each serving yielding 5 oz cooked beef, 1 1/2 cups veggies and 3 Condiments


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