Marinated Sirloin Kabobs With Asparagus
Nutrition Value (Serves 4)
(Nutrition information includes the kabobs and the asparagus.)
Calories: 262
Calories from fat: 140
Total fat: 15.9 g
Saturated fat: 4.4 g
Cholesterol: 65 mg
Sodium: 416 mg
Total carbohydrate: 8 g
Dietary fiber: 1.3 g
Sugars: 4 g
Protein: 26 g
For the grilled asparagus:
Ingredients
1 lb. fresh asparagus
1 tbsp. extra-virgin olive oil
¼ tsp. kosher salt
½ tsp. freshly ground pepper
Instructions
1. Snap off the tough ends of the asparagus. To do this, hold the spear and bend it gently until it snaps at its natural point of tenderness. This will remove about the bottom third of the spear.
2. Place asparagus in a flat dish. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat.
3. Place asparagus in a grill pan or over aluminum foil pierced evenly with holes. Grill over medium-high heat for five minutes or until browned on all sides.
For the kabobs:
Ingredients
1 lb. top sirloin
½ cup finely chopped onion
½ cup orange juice
¼ cup lime juice
2 tbsp. chopped fresh garlic
1 tbsp. dried oregano
1 tsp. ground cumin
1 tbsp. extra-virgin olive oil
½ tsp. kosher salt
½ tsp. freshly ground pepper
Lime wedges (optional)
Instructions
Trim the sirloin of any excess fat and cut into 1½ -inch cubes. Place meat in a seal-able plastic bag.
Stir together the onion, orange and lime juices, garlic, oregano, and cumin. Pour over the meat. Seal the bag and shake gently to coat the meat evenly with marinade.
Chill for at least 4 hours.
After marinating, pat the meat dry with paper towels. Rub olive oil evenly over the meat, then sprinkle with salt and pepper.
Thread meat onto wooden skewers. Grill over medium-high heat for 8 to 10 minutes or to your desired degree of doneness, turning every 2 minutes to cook all sides.
Serve with grilled asparagus and lime wedges, if desired.