Tired of grilling the same old same old? Make your next cookout a memorable one with this flavorful salad!

Grilled Citrus Spiced Steak Kabob Salad

Prep: 35 minutes plus marinating • Grill: 10 minutes
Serves: 4
                        Marinade:

      • 2 garlic cloves
      • ½ habañero chile pepper, seeded and coarsely chopped
      • 4 green onions, coarsely chopped
      • ¼ cup Our Family lemon juice
      • ¼ cup Our Family orange juice
      • ½ teaspoon orange zest
      • 1 teaspoon Our Family salt
      • ⅛ teaspoon Our Family ground pepper
      • ¼ teaspoon Our Family Dijon mustard
      • ½ cup Our Family extra virgin olive oil plus additional for grill

                        Kabobs:

      • 1¼ pounds beef loin sirloin steaks, cut into 1-½-inch pieces
      • 8 (10-inch) wooden or stainless steel skewers
      • 3 small portobello mushrooms, each cut into ¾-inch slices
      • 2 medium red onions, each cut into 8 wedges
      • 2 red and/or orange bell peppers, each cut into 1½-inch pieces
      • 1 medium zucchini, cut crosswise into ¾-inch-thick slices
      • 1 bag (10 ounces) chopped hearts of romaine lettuce
      • 1 pint red grape tomatoes, each cut lengthwise in half
    1. Prepare Marinade: In blender or food processor with knife blade attached, pulse all ingredients, except ¼ teaspoon salt and oil, until garlic, and chile pepper are chopped. With blender or processor running, drizzle in oil and process until well combined.
    2. Prepare Kabobs: Place beef in large zip-top plastic bag. Pour ½ cup marinade over beef. Seal bag and refrigerate 2 to 6 hours to marinate. Refrigerate remaining marinade.
    3. If using wooden skewers, soak in water 10 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss mushrooms, onions, bell peppers and zucchini with ¼ cup remaining marinade. Remove beef from marinade; discard marinade. Alternately thread beef and vegetables onto skewers; sprinkle with remaining ¼ teaspoon salt.
    4. Lightly oil hot grill rack. Place kabobs on hot grill rack, cover grill and cook 8 to 10 minutes or until internal temperature of beef reaches 145° for medium-rare (10 to 12 minutes or 160° for medium; 12 to 14 minutes or 170° for well-done), rotating kabobs every 2 to 3 minutes. Serve kabobs over lettuce and tomatoes. Drizzle with remaining marinade.

Approximate nutritional values per serving:
785 Calories, 51g Fat (16g Saturated), 235mg Cholesterol, 1737mg Sodium, 32g Carbohydrates, 51g Protein