Hello friends. I was recently asked about how I organize the blog because it was noticed that I am posting a lot of salads. That is accidental. The truth is that I have 16 books to move through and some get more attention than others. Brian suggested that I count up the recipes completed in each book and work on those that have the least completed recipes. This last week it's been Main Dish Salads. What I'm trying to do is keep the blog populated with the recipes I've done in that particular week. However, it's hard to keep up on a daily basis and also I have developed some favorites... so on days that I need a recipe because I had to make tacos that day... or maybe we ate out... I'll add a recipe that I've loved from the earlier part of my journey.
So remember the day I ended up making Tacos? Well, on that day I was supposed to make Apricot Glazed Beef Kebabs. I didn't read the recipe carefully and I forgot to add time for marinading the meat. I ended up saving the recipe for the following day. I wasn't so impressed with this dish, but because these books have produced so many favorites, I've decided to include it anyway on my blog. Maybe it will appeal to someone else's tastes.
Apricot Glazed Beef Kebabs
GTLF: Grilling p 69
Serves 4, working time 30 min., total time 50 minutes Plus Marinading Time
1/2 C apricot nectar
1/4 C dry white wine
2 tablespoons honey
1 tsp. grated lime zest
2 tablespoons fresh lime juice
1 clove garlic, minced
1 tsp. dried oregano
1 pound well trimmed bottom round of beef, cut into 1 inch cubes
16 dried apricot halves
3/4 pound sweet potatoes, peeled and cut into 16 pieces
8 small white onions, halved
1 zucchini, cut into 16 pieces
1. In a sturdy plastic bag, combine the apricot nectar, wine, honey, lime zest, lime juice, garlic, and oregano. Add the beef and apricots, squeeze the air out of the bag, seal, and marinate at room temperature for 30 min. or up to 12 hours in the refrigerator.
2. Meanwhile, in a large pot of boiling water, cook the sweet potatoes and onions until the potatoes are firm tender, about 8 minutes. Drain.
3. Preheat the grill to a medium heat. Alternately thread the beef, apricots, onions, sweet potatoes, and zucchini onto 8 skewers. Spray the rack, off the grill, with nonstick cooking spray. Grill the kebabs, covered, turning occasionally, and basting with the marinade, for 12 to 15 minutes or until the beef is cooked through.
Nutritional Information: 6 g fat, 310 calories, 1.8 g sat. fat, 41 g carbohydrate, 23 g protein, 61 mg cholesterol, 48 mg sodium.
Tips:
1. Get metal skewers. Wooden ones are a pain to work with and easily break.
2. GTLF says that you can substitute apple juice or chicken broth for the wine if it's preferred.
3. It's always better to marinade for a longer time rather than a shorter time...
4. Read the directions carefully, sometime you're supposed to throw away the marinade and other times not. In this case, the marinade is reserved to baste the meat as it cooks on the grill. Basting the meat will insure that it doesn't dry out and stays juicy since the cut of meat is very lean.
5. Nutritional information is for the skewers only. To round out the meal, you might want to add rice or pasta since potatoes are already included. One serving of rice or pasta will add about 200 calories to the meal making this dinner just over 500 calories which is still within my calorie restrictions.
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