New This Month

Grilled Beef Skewers with Zucchini and Mint


This meal is delicious any time of year and gives you a healthy combination of whole grains, vegetables, and protein. Try to find grass-fed beef, if possible.

  • Servings: 4

Source: Whole Living, January/February 2011


  • 1 cup short-grain brown rice
  • 2 cups water
  • 3 scallions, thinly sliced
  • 8 ounces grass-fed sirloin steak, trimmed, cut into 1 1/2-inch cubes
  • 2 zucchini, halved and cut into spears
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1/2 cup fresh mint leaves
  • 1/2 teaspoon red chile flakes
  • 1 lime, cut into wedges, for serving


  1. Bring rice and water to a boil. Reduce heat to a simmer and cover. Cook 45 minutes, until tender. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in scallions.

  2. Preheat a grill pan over medium-high heat. Thread beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chile flakes. Serve with lime wedges.

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