SWEET-SPICY BEEF AND BROCCOLI SKEWERS Q O
Active 20 min. | Total 20 min.
2 Tbsp gochujang
2 Tbsp rice vinegar
1 Tbsp honey
1½ lbs strip or sirloin steak, cut into 1½-in. pieces
1 small head broccoli, cut into medium florets
2 Tbsp olive oil
Kosher salt and pepper
Sesame seeds, for sprinkling
1. Heat grill to medium-high. In small bowl, whisk together gochujang, rice vinegar and honey.
2. In large bowl, toss beef and broccoli with oil and ½ tsp each salt and pepper. Thread onto skewers and grill, turning occasionally, until steak is cooked to desired doneness, 8 to 10 min. for medium-rare. Baste with sauce during last 3 min. of grilling. Sprinkle with sesame seeds if desired.
SERVES 4 About 388 cal, 21 g fat (6.5 g sat), 101 mg chol, 536 mg sodium, 12 g carb, 1 g fiber, 7.5 g sugar (7 g added sugar), 37 g pro
PESTO SHRIMP AND ZUCCHINI SKEWERS Q G O
Active 20 min. | Total 20 min.
1 lb large peeled and deveined shrimp
1 medium zucchini, sliced into half-moons
1 Tbsp olive oil
Kosher salt and pepper
⅓ cup prepared pesto, divided
1. Heat grill to medium-high.
2. In large bowl, toss shrimp and zucchini with oil and ½ tsp each salt and pepper.
3. Thread onto skewers and grill, turning occasionally, until shrimp is opaque throughout, 4 to 5 min. Brush with 2 Tbsp pesto and serve with remaining pesto for dipping.
SERVES 4 About 180 cal, 9 g fat (1.5 g sat), 163 mg chol, 541 mg sodium, 3 g carb, 1 g fiber, 1.5 g sugar (0 g added sugar), 22 g pro
SALMON, SCALLION AND ASPARAGUS SKEWERS Q G O
Active 20 min. | Total 20 min.
1 lb skinless salmon fillet, cut into 1½-in. pieces
2 bunches scallions (white and light green parts only), cut into 1½-in. pieces
8 oz thin asparagus, trimmed and cut into 2-in. pieces
2 Tbsp olive oil
Kosher salt and pepper
1. Heat grill to medium-high.
In large bowl, toss salmon, scallions and asparagus with oil and
