A Healthy Food Revolution – Part 2

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Diane’s recent blog series of 30 Days to a Food Revolution is nearing the end of the 30 guest bloggers. If you’ve missed the start of the Food Revolution, you can review my introduction of it with a list of the first 15 posts. Today, you’ll find my own perspective on this healthy food revolution, as well as a recipe for making Time-Saving Chicken Kabobs, at The W.H.O.L.E. Gang. I think shish kabobs are a great choice for a healthy, fast food dinner. Here’s another recipe for kabobs using sirloin.

Recipe for Beef Kabobs


2-3 lbs. Beef Sirloin – cut into chunks
1 lb. Potatoes – small, white
2 Sweet Peppers (or several sweet mini-peppers) – core and seeds removed, cut into chunks
1 large sweet onion – cut into wedges
1 recipe of my Flank Steak Marinade

You’ll also need skewers. If you’re using wooden skewers over a flame, be sure to soak the skewers for at least 30 minutes before placing on the grill. That will reduce the possibility of burning the sticks.


  1. Cut the sirloin into 2-inch cubes and place into a large bowl or zip-style plastic bag.
  2. Mix the ingredients for the marinade and pour over the beef chunks. Stir or massage it in to make sure the marinade has covered all the sirloin pieces. Cover or seal and place in the refrigerator for a couple hours or even overnight.
  3. Once the meat has marinated, carefully skewer the chunks onto the skewers.
  4. Prepare the potatoes by cooking in the microwave for 6-8 minutes. If you are using large baking potatoes, cut them up into smaller pieces before cooking. The potatoes should be slightly softened by the cooking.
  5. Prepare the peppers and onion, and cut into large chunks.
  6. Skewer the vegetables by alternating with potato, onion and pepper chunks. Continue until all the food is skewered.
  7. Place the skewers on a moderately hot grill. Watch it carefully and turn every 3-4 minutes until it is cooked to your preference. The beef should finish cooking in 8-12 minutes, the vegetables may take a little longer.

Additional Notes:

  • Using long barbecue skewers, I was able to get all the food onto two skewers.
  • For serving, I removed all of the food from the skewers, and served family-style on a platter.
  • Consider doing kabobs for a party. Keep all the prepared ingredients in separate bowls and let the guests skewer their own. Then, just cook them up to order on the grill.
  • Ideas for alternative vegetables to grill: large mushrooms, zucchini slices, Brussels sprouts cut in half.
  • We love to grill outdoors, but often I just use a grill pan on the stove. You could also use a panini grill or a large George Foreman grill.

Notable Links:



Thanks for you participation, I am glad to have access to your blog and info now!

I am inspired to make kabobs this week!


those look amazing!


YUM! Those look so good Heather, I am going to add them to my menu this week (I am not a very good menu planner!).

I made some kabobs recently with chicken, peppers, onions and pineapple with a Teriyaki glaze, so simple and a great way to add interest for kids!


So Yummy!!! Great Info!


I am definately going to poke around your site if you have time saving healthy recipes!


Kelli – Glad you stopped by. Hope you found what you were looking for. Easy Garlic Shrimp Pasta is another quick recipe you might want to check out. Or, try the Cilantro Lime Shrimp for a little more flavor.


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Incredibly good. I also used the food processor to grate the onions, it just takes a while longer and more scraping down to get the onion fine enough but is a lot less tearful experience than grating by hand. Took about 15 minutes to broil until done. ?


Geoffrey — Great! Thanks for the idea.

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