Featured Recipe

Spring is in the air and the weather is finally cooperating. I made these kebabs the other day (I think the second time ever I've made kebabs) and Oh My Goodness were they delicious. You could use whatever meat you like (I used beef and shrimp (the shrimp were for my hubby; I can't eat them) and vegetables of your choice. Also good the next day in a wrap.

Surf 'N Turf Kebabs

Marinade:
1/2 cup soy sauce or tamari sauce
3 TBSP lime juice
1 1/2 tsp sesame oil
1 TBSP white sugar
1 tsp ground ginger
1 tsp sweet paprika
1/8 tsp red pepper flakes

Kebabs:
1/2 lb lean beef cubes
20 cooked, de-veined shrimp (optional)
1 each green and orange pepper
1/3 red onion
1 medium zucchini

Method:
1. Cut beef cubes in half. Cut peppers into about 4cm pieces. Cut the zucchini and onion into half moons about 1 cm wide
2. Mix all the marinade ingredients together in a large freezer zip top bag. Add the beef and all the veggies. Seal the bag and shake gently to coat. Marinade in the fridge for 3-4 hours., turning over every hour
3. Soak wooden skewers in cold water for 30 minutes to prevent them burning (you could use metal skewers if you have them). 
4. Assemble kebabs: Alternate veggies, meat and shrimp (if using)
5. Cook on an indoor clam-shell grill (e.g. George Foreman grill). Cook for 3 minutes. Flip and cook 3 minutes more (if using an outdoor grill or barbeque, cook a little longer on each side as you don't have the same heat from the top as you do using a clam-shell style grill)

Serve with brown rice (I just used that express 2 minutes rice that's already cooked that you just heat up in the microwave) with a splash of grapeseed oil or butter and 2 tsp Johnny's Garlic seasoning