Ancho Chile Beef-and-Vegetable Kabobs
Red Cabbage with Cilantro-Avocado Dressing
Ingredients
- 1 Tbsp olive oil
- 2 tsp ancho chile powder (such as McCormick)
- 1 tsp jarred minced garlic
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp brown sugar
- ⅛ tsp ground coriander
- 4 (2.5-oz) steak, bell pepper, and onion kabobs (see Note)
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, 4 to 5 minutes per side or until vegetables are tender and beef is cooked to desired doneness.
Side Dish Ingredients
- ½ small head red cabbage, cut into 2 wedges
- 1 Tbsp olive oil
- 3 Tbsp refrigerated cilantro-avocado yogurt dressing (such as Bolthouse Farms)
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
- 1 Tbsp chopped green onion
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cabbage with oil; sprinkle with salt and pepper. Grill, covered, 12 minutes or until charred, turning occasionally.
- Drizzle each wedge with dressing; sprinkle with pepitas and green onion.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
222
|
193
|
415
|
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