Quick & Simple Grilled Steak Kabobs!
8oz raw sliced flank steak
3tbsp balsamic vinegar
1tbsp Better Body Foods agave nectar
1tbsp olive oil
1tsp minced garlic
Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)
In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.
5oz raw chicken breast
2oz red bell pepper
1/4 red onion
4 pineapple slices
2tsp soy sauce
Salt free Jerk seasoning mix
Bowl full of baby spring mix greens
In a small bowl combine the soy sauce & honey until well mixed. Cut up the vegetables and place in Ziploc bag. Wash & dry the chicken breast and season both sides with jerk seasoning mix. Place in the bag with vegetable and pour the soy mixture over everything. Allow to sit in the refrigerator for 1-2 hours. Preheat grill to medium high heat. Grill vegetables and chicken. The vegetables will cook faster so make sure to remove before burning. Chicken will cook 5-10 per side depending on chicken breast thickness. Add the pineapple slices to the grill for the last 5 or so minutes, flipping once. Slice chicken and serve on top of mixed greens with vegetables & pineapple.