Dietitian Spotlight: Spicy Beef Kebabs with Watermelon Salad

Keep it simple for summer. These beef kabobs and watermelon salad are a perfect way to get outside and grill out by the pool. Containing no common food allergens, this dish is meant for anyone and everyone to join in on the fun!

This recipe calls for Rancher’s Reserve tri-tip or sirloin steak, which are some of the leanest cuts of meat. This means that the fat and the meat are separable, instead of distributed throughout. Also, being that this meat is cut kabob style, it makes it easy to eat and the perfect food for the outdoors. Our Rancher’s Reserve line of all-angus beef is more tender, juicy and flavorful and is perfect for this recipe.

Contrary to popular belief, watermelon is not made up of only water and sugar, but is actually considered a nutrient dense food, meaning that it provides high amounts of vitamins, minerals, and antioxidants for a low number of calories.

The red jalapenos belong to a family of plants that contain the bioactive ingredient capsaicin. This ingredient not only makes these peppers spicy, but also increases energy expenditure (the amount of calories you burn!). Packed with both nutrients and flavor, this picnic is sure to make sweet summer memories.

Spicy Beef Kebabs with Watermelon Salad

Serves 4

Ingredients

¼ medium watermelon (about 2 pounds), cut into pieces

¼ red onion, thinly sliced

½ cup torn fresh mint leaves

kosher salt and black pepper

1½ lbs Rancher’s Reserve sirloin steak, cut into 16 pieces (about 1½ inches each)

8 red jalapeño peppers, cut into 1-inch-thick rings

1 lime, cut into wedges

Directions

1. Heat grill to medium-high. Soak 8 wooden skewers for 10 minutes.

2. Arrange the watermelon on a plate. Sprinkle with the onion, mint, and ¼ teaspoon each salt and pepper. Set aside.

3. Thread the beef and jalapeños onto skewers and season with ½ teaspoon each salt and pepper.

4. Grill, turning frequently, 6 to 8 minutes for medium-rare. Serve with the lime wedges and watermelon salad.