Honey Lime Glazed Steak Kabobs with Summer Melon Kabobs

Honey Lime Glazed Steak Kabobs with Summer Melon Kabobs

Honey Lime Glazed Steak Kabobs with Summer Melon Kabobs
Serve with Quick Greek Brown RiceWhen I think of summer and food, my taste buds immediately crave a simple but flavorful grilled meal. This kabob recipe fits the bill with an easy, slightly sweet marinade for both the steak and summer melons. Dipped in a cool, cumin-scented yogurt sauce and paired with a nutrient-rich brown rice side, this meal cries out for al fresco dining.
    Servings
    4 people
    Cook Time
    40-45 min.
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4 people
    Cook Time
    40-45 min.
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup quick cooking brown rice, like Kraft’s Minute instant brown rice*
    • 1 1/4pound sirloin steak, cut into 1-inch cubes
    • Grated lime peel- from 1 lime
    • 1/3cup lime juice, divided (5 limes)lime juice, divided (5 limes)lime juice, divided (5 limes)lime juice, divided (5 limes)lime juice, divided (5 limes)lime juice, divided (5 limes)
    • 1 1/2tablespoon fresh mint, chopped, dividedfresh mint, chopped, dividedfresh mint, chopped, divided
    • 1/3cup honey
    • 2 cloves garlic, minced
    • 1/2teaspoon sea salt
    • 1/2teaspoon black pepper
    • 1/4cup chopped spinach
    • 1tablespoon pine nuts
    • 1/4cup crumbled feta cheese
    • 1 cucumber, peeled and chopped
    • 1/2 cantaloupe, cut into 1-inch cubes
    • 1/2 honeydew, cut into 1-inch cubes
    • 1cup plain Greek yogurt
    • 1teaspoon cumin powder
    Instructions
    1. Cook rice for Greek Brown Rice recipe: bring 1 ¾ cup water to a boil in a medium saucepan. Add rice, stir and cover for 5 minutes. Remove from stove and let sit for 5 minutes. Set rice aside until Step 4.
    2. Preheat grill to medium heat. If using wooden skewers, submerge them in water for 20 minutes or more.
    3. Place steak in a resealable plastic bag. For marinade, combine shredded lime peel, 1/3 cup lime juice (juice of 3 limes), 1 tablespoon chopped fresh mint and the next 4 ingredients (through black pepper) in a small bowl. Reserve a ¼ cup of marinade.
    4. Put rice in a medium bowl; add ¼ cup lime juice (juice of 1 lime), ¼ teaspoon sea salt, ¼ teaspoon ground black pepper, the chopped spinach and next 3 ingredients (through cucumber). Gently toss to combine. Cover and set aside until ready to serve.
    5. Remove steak and discard marinade. On 6-in skewers, thread steak and melon. If using charcoal grill, place on rack directly over medium coals. Grill uncovered for 10-12 minutes, until steak is slightly pink in the middle, turning and brushing frequently with the reserved marinade.
    6. While steak cooks, place yogurt in a small bowl. Stir 1 teaspoon cumin powder, juice from ½ lime, and remaining ½ tablespoon mint into yogurt.
    7. Remove steak and melon kabobs from grill, remove from skewers, and serve kabobs with yogurt and Greek Brown Rice.
    Recipe Notes

    *You can use regular brown rice which will take about 40 minutes to cook. I also like to substitute quinoa for the brown rice; plan on 15 minute to cook quinoa.

    This recipe is just as good with lamb or turkey tenderloin. If you are watching your red meat intake, substitute the turkey tenderloin for the steak to lower the saturated fat content. The lamb is a nice alternative to the sirloin.

    For a vegetarian version, substitute extra-firm tofu for the steak.

    Kraft’s Minute brand brown rice has a better texture than other brands on the market. You can toast the quick brown rice in a heated, dry skillet for 5 minutes (stirring constantly) before cooking to enhance the grains’ flavor.

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