Greetings, friends! On one hand, I can’t believe I’m about to begin Week 3 of this school year, but on the other hand, the rhythm of the weekly grind has already begun to set in. Since it’s still mid-August, and therefore summer, I thought I’d make this week’s lunches an homage to the summertime, and what’s more summery than shish kabobs?
These kabobs pack a protein punch and are brimming with local veggies. The zucchini, onions, and sweet peppers all came from our CSA box from Dirt Farmers, making my lunches this week even more special and healthy. While most people serve kabobs over rice, I decided on a different approach since I’m still trying to infuse my good habits from my Whole30 experience into my regular, post-Whole30 life. Instead of rice, I’ll heat up my meat and veggies in the microwave and then place them on a bed a chopped romaine lettuce and top it all off with some sliced avocado.
This lunch is a perfect example of healthy eating with a hearty approach. I think the 1990s and early 2000s messed us up with ideas about “eating light” that made us think we had to be hungry all of the time in order to be eating in a healthy way. By loading up on veggies, protein, and good fats, your body should be satisfied and full, but not uncomfortable and bloated. This is a great approach to that goal.
Note: if you’re not a red meat eater, you could certainly substitute chicken breast or thigh.
Steak Kabobs with Avocado and Salad Greens
1.5 to 2 lbs. boneless beef ribs
3 large or 5 medium zucchini
2 small or 1 large sweet onion
1 red bell pepper (I used 5 small sweet peppers from our CSA)
8 to 10 wooden kabob sticks
2 Tbsp. olive oil
2 Tbsp. McCormick brand Montreal steak seasoning
1 Tbsp. garlic powder
salt and pepper
5 small avocados
3 hearts of romaine lettuce
optional: salad dressing (I recommend making your own or your choice from the Tessamae’s brand)
Soak the wooden kabob sticks in water. Heat a grill pan to medium-high heat or light an outdoor grill. Cut the beef into 1-inch pieces and place in a bowl with 1 Tbsp. olive oil, garlic powder, and Montreal steak seasoning. Let the beef sit in the bowl on the counter for about 20 minutes while you chop the veggies. Remove the ends and outer layers of the onions, then chop them into chunks with two or three layers attached. Remove the tops and seeds from the pepper and slice it into 1/2 inch length pieces. Cut the ends off of the zucchini and slice into 1/2-inch rounds. Coat the veggies with the remaining olive oil and sprinkle liberally with salt and pepper (about 1 Tbsp. salt for all of the veggies).
Assemble the kabobs to your preference using the photo for reference. Grill the kabobs to your preference of doneness for the beef, but remember that you’ll most likely be reheating the beef in the microwave, so err on the side of medium rather than well done. I prefer my beef rare, but because of the longevity of this beef, I cooked my beef to medium.
When the kabobs are finished cooking, let them cool for about 10 minutes. While they’re cooling, chop the romaine hearts and evenly distribute between five plastic, sealable bowls. Add one small avocado to each bowl, then place the top on the bowl.
In a separate piece of sealable plasticware, slide the meat and veggies off of the kabobs and distribute evenly among the five plastic containers. When you’re ready to eat, reheat this container, then place the reheated meat and veggies atop the romaine lettuce and cut the avocado into slices or chunks to top the meat and veggies. Drizzle with salad dressing and enjoy!