Ancho Chile Beef-and-Vegetable Kabobs
Red Cabbage with Cilantro-Avocado Dressing
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp ancho chile pepper (such as McCormick)
- 1 Tbsp jarred minced garlic
- 1¼ tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- ¾ tsp brown sugar
- ½ tsp ground coriander
- 12 (2.5-oz) steak, bell pepper, and onion kabobs
Instructions
- Preheat grill to medium-high heat. Combine first 8 ingredients in a small bowl. Rub paste over kabobs, and let stand 15 minutes.
- Grill kabobs, covered with grill lid, 4 to 5 minutes per side or until vegetables are tender and beef is cooked to desired doneness.
Side Dish Ingredients
- 1 large head red cabbage, cut into 6 wedges
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
- ½ cup refrigerated cilantro-avocado yogurt dressing (such as Bolthouse Farms)
- ½ cup roasted, salted pepitas (pumpkin seeds)
- 1 green onion, chopped
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cabbage with oil; sprinkle with salt and pepper. Grill on a grill rack rubbed with oil, covered with grill lid, 12 minutes or until charred, turning occasionally.
- Drizzle each wedge with dressing; sprinkle with pepitas and green onion.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
222
|
183
|
405
|
| Fat (g) | 10 | 12 | 22 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 3 | 16 | 19 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 385 | 375 | 760 |
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