Drizzled with chimichurri sauce, these grilled beef kabobs are perfect for any summer BBQ.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Instructions Checklist
  • Trim fat from meat. Cut meat into 1-inch size pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine 1 tablespoon olive oil, lemon peel, 1 tablespoon lemon juice, 1 tablespoon oregano, cumin, 1/2 teaspoon salt, black pepper and 2 cloves garlic. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

  • In a food processor or blender combine parsley, 2 tablespoons oil, 2 tablespoons oregano, shallots, 3 cloves garlic, vinegar, 1 tablespoon lemon juice, 1/4 teaspoon salt and crushed red pepper. Cover and process or blend until just chopped and a few herb leaves are still visible. Cover and chill for 2 hours before serving.

  • In a medium saucepan cook onions, uncovered, in a small amount of boiling water for 3 minutes; drain. Remove meat from marinade, reserve any marinade. Using eight long metal skewers, alternately thread the meat and vegetables, leaving about a 1/4-inch space between pieces. Brush vegetables with some of the reserved marinade.

  • For a charcoal grill, place kabobs on grill rack directly over medium coals. Cover and grill for 8 to 12 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)

  • Serve kabobs with chimichurri sauce.


Tip: Halve large mushrooms.

Nutrition Facts

281.2 calories; protein 23.2g 46% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 5.5g; fat 15.9g 25% DV; saturated fat 3.2g 16% DV; cholesterol 60.8mg 20% DV; vitamin a iu 1889.8IU 38% DV; vitamin c 63.5mg 106% DV; folate 62mcg 16% DV; calcium 76.9mg 8% DV; iron 4.1mg 23% DV; magnesium 53.6mg 19% DV; potassium 848.6mg 24% DV; sodium 506.4mg 20% DV.