Grilled Beef and Halloumi Skewer
Grilled Beef and Halloumi Skewer
PREP TIME: 20 mins
COOK TIME: 8 mins
SERVES: 4 (8 to 10 skewers)
Grilled Beef and Halloumi Skewer
PREP TIME: 20 mins
COOK TIME: 8 mins
SERVES: 4 (8 to 10 skewers)
Ingredients
Grilling is a great way to add flavour to foods and enjoy the great outdoors! This summertime meal takes full advantage of all the local produce available. As well, thick-cut grilling steak like top sirloin or strip loin steak go further when cut into cubes for kabob skewers. The addition of Halloumi (a grilling cheese) is the perfect partner to the tender grilled beef and vegetables. Try serving with grilled rapini for a new way to enjoy a summertime veggie.
- 1/3 cup (75 mL) plain yogurt
- 1/2 tsp (2 mL) grated lemon zest
- 2 tbsp (20 mL) lemon juice
- 1/4 cup (60 mL) canola oil
- 2 cloves garlic, minced
- 1 1/2 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) each salt and pepper, divided
- 1 lb. (500 g) 1 to 1 ½ -inches (2 to 2.5 cm) thick Beef Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into cubes
- 1 bunch rapini, trimmed
- 1 large red bell pepper, cut into 1 ½ inch (4 cm) pieces
- 1 large yellow bell pepper, cut into 1 ½ inch (4 cm) pieces
- 1 pkg (200 g) halloumi cheese, cut into 1 ½ inch (4 cm) pieces
- 8 to 10 button mushrooms
Preparation
In a shallow glass dish, whisk together yogurt, lemon zest and juice, with 2 tbsp (30 mL) of the oil, garlic, oregano and 1/4 tsp (1 mL) each of the salt and pepper. Add beef and toss to coat well. Cover and refrigerate for at least 15 minutes or up to 1 hour.
In a pot of boiling water, blanch rapini for 3 minutes. Drain well and pat dry. Toss rapini with remaining oil.
Preheat barbecue grill to medium-high (400°F/200°C ). Thread alternating pieces of beef, halloumi and vegetables onto metal or soaked bamboo skewers; discard any remaining marinade. Grill skewers and rapini, turning occasionally, for about 8 minutes for medium-rare or to desired doneness and rapini is lightly charred. Sprinkle remaining salt and pepper over rapini and serve with skewers.
Recipe Tip:
If using bamboo skewers be sure to soak them in water for at least 30 minutes before skewering beef and vegetables.
If you want to cook the skewers inside you can use a grill pan or place them on a foil lined tray and broil them, about 4 inches (10 cm) away from the element, turning them once for about 5 minutes.
In Partnership With
Ingredients
Grilling is a great way to add flavour to foods and enjoy the great outdoors! This summertime meal takes full advantage of all the local produce available. As well, thick-cut grilling steak like top sirloin or strip loin steak go further when cut into cubes for kabob skewers. The addition of Halloumi (a grilling cheese) is the perfect partner to the tender grilled beef and vegetables. Try serving with grilled rapini for a new way to enjoy a summertime veggie.
- 1/3 cup (75 mL) plain yogurt
- 1/2 tsp (2 mL) grated lemon zest
- 2 tbsp (20 mL) lemon juice
- 1/4 cup (60 mL) canola oil
- 2 cloves garlic, minced
- 1 1/2 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) each salt and pepper, divided
- 1 lb. (500 g) 1 to 1 ½ -inches (2 to 2.5 cm) thick Beef Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into cubes
- 1 bunch rapini, trimmed
- 1 large red bell pepper, cut into 1 ½ inch (4 cm) pieces
- 1 large yellow bell pepper, cut into 1 ½ inch (4 cm) pieces
- 1 pkg (200 g) halloumi cheese, cut into 1 ½ inch (4 cm) pieces
- 8 to 10 button mushrooms
Preparation
In a shallow glass dish, whisk together yogurt, lemon zest and juice, with 2 tbsp (30 mL) of the oil, garlic, oregano and 1/4 tsp (1 mL) each of the salt and pepper. Add beef and toss to coat well. Cover and refrigerate for at least 15 minutes or up to 1 hour.
In a pot of boiling water, blanch rapini for 3 minutes. Drain well and pat dry. Toss rapini with remaining oil.
Preheat barbecue grill to medium-high (400°F/200°C ). Thread alternating pieces of beef, halloumi and vegetables onto metal or soaked bamboo skewers; discard any remaining marinade. Grill skewers and rapini, turning occasionally, for about 8 minutes for medium-rare or to desired doneness and rapini is lightly charred. Sprinkle remaining salt and pepper over rapini and serve with skewers.
Recipe Tip:
If using bamboo skewers be sure to soak them in water for at least 30 minutes before skewering beef and vegetables.
If you want to cook the skewers inside you can use a grill pan or place them on a foil lined tray and broil them, about 4 inches (10 cm) away from the element, turning them once for about 5 minutes.
In Partnership With
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories460
-
Saturated11g
-
Fat30g
-
Cholesterol100mg
-
Sodium820mg
-
Fibre4g
-
Carbohydrate11g
-
Sugars3g
-
Iron22%
-
Vitamin A42%
-
Vitamin C135%
-
Calcium350mg
-
Protein36g
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories460
-
Saturated11g
-
Fat30g
-
Cholesterol100mg
-
Sodium820mg
-
Fibre4g
-
Carbohydrate11g
-
Sugars3g
-
Iron22%
-
Vitamin C135%
-
Calcium350mg
-
Protein36g
-
Vitamin A42%
