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Spiedini of Beef Sirloin Mediterranean-Style with Minted Tabbouleh
RecipeBeef Cuts
Spiedini of Beef Sirloin Mediterranean-Style with Minted Tabbouleh
Grilled sirloin prepared in an herb marinade, skewered with vegetables and served over Minted Tabbouleh.
Yield: 24 servings
1. Combine wine, herbs, vinegar, oil and garlic in large shallow pan. Reserve 1 cup marinade. Add beef to remaining marinade. Cover and refrigerate 2 hours or overnight, turning occasionally.

2. Remove beef from marinade; discard marinade.
Dry red wine1 3/4 cups
Fresh herbs, chopped (mixture of rosemary, thyme and parsley)1 1/2 cups
Balsamic vinegar1 1/4 cups
Olive oil1/4 cup
Garlic, minced2 1/2 ounces
Beef Loin, Top Sirloin Butt, closely trimmed, cubed 1-1/2 inches (IMPS/NAMP 184)6 pounds
Minted Tabbouleh: 
3. Combine ingredients in large bowl; toss thoroughly. Cover and refrigerate 1 to 24 hours; bring to room temperature before serving.
Cracked wheat bulgur, cooked, cooled2 1/4 pounds
Tomatoes, diced2 1/4 pounds
Mint leaves, chopped3/4 cup
Fresh lemon juice1/2 cup
Fresh basil, chopped6 tablespoons
Parsley, chopped6 tablespoons
Olive oil6 tablespoons
Grated lemon peel1/4 cup
Garlic, minced1/2 ounce
Salt2 1/2 teaspoons
Black pepper, freshly ground2 teaspoons
4. On each of 48, 10-inch skewers, alternate 2 ounces beef and 1/2 ounce each bell pepper, onion and zucchini.

5. For each serving: Brush 2 skewers with reserved marinade. Grill to desired doneness, turning once. Plate approximately 1 cup Minted Tabbouleh; top with beef skewers.
Yellow bell peppers, cut into 1-inch chunks1 1/2 pounds
Red onions, cut into 1-inch chunks1 1/2 pounds
Zucchini, sliced 1/2-inch1 1/2 pounds

405.38 cal calories; 1143.50 IU vitamin A; 32.89 g protein; 58.83 mg vitamin C; 0.26 mg thiamin-B1; 0.32 mg riboflavin-B2; 6.46 mg niacin-B3; 82.86 mg calcium; 42.12 g carbohydrates; 5.66 mg iron; 385.06 mg phosphorus; 891.01 mg potassium; 12.66 g total fat; 3.25 g T.S.F.A.; 1.03 g T.P.F.A.; 6.83 g T.M.F.A.; 75.76 mg cholesterol; 301.87 mg sodium;
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