Ingredients

Here are the following ingredients:

• 2 tbsp (30 mL) fresh lime juice
• ¼ cup (60 mL) vinaigrette salad dressing, divided
• 2 tsp (10 mL) chili powder
• 1 tsp (5 mL) cornstarch
• 1 lb (500 g) Beef Inside Round Marinating Cubes. 1-inch (2.5 cm) cubes
• 8 bamboo skewers
• Pinch EACH salt and pepper
• 1 cup (250 mL) frozen shelled edamame, thawed
• 1½ cups (375 mL) diced seeded plum tomatoes
• ½ cup (125 mL) diced sweet yellow pepper
• ¼ cup (60 mL) diced red onion
• 2 cloves garlic, minced
• 2 tbsp (30 mL) minced fresh cilantro
• 8 small whole wheat tortillas or other flatbreads

Shopping List

Here are the following shopping items to buy:

• Fresh lime juice
• Vinaigrette salad dressing
• Chili powder
• Cornstarch
• 1 lb (500 g) Beef Inside Round Marinating Cubes. 1-inch (2.5 cm) cubes
• Bamboo skewers
• Salt and pepper
• Frozen shelled edamame
• Plum tomatoes
• Sweet yellow pepper
• Red onion
• 2 cloves garlic
• Fresh cilantro
• 8 small whole wheat tortillas or other flatbreads

Method

Follow these cooking methods/directions:

1. Combine lime juice, 2 tbsp (30 mL) dressing, chili powder and cornstarch in large sealable freezer bag. Add beef cubes, massaging with marinade. Seal and refrigerate for 30 to 60 minutes. Meanwhile, soak skewers in water for at least 30 minutes.

2. Meanwhile, combine edamame, tomatoes, sweet pepper, onion, garlic, cilantro and remaining 2 tbsp (30 mL) dressing in a large bowl, tossing to coat.

3. Discard marinade from meat. Pat beef cubes with paper towel; season all over with salt and pepper. Thread beef cubes onto soaked skewers.

4. Grill kabobs over medium-high heat in a closed barbecue for 8 to 10 minutes, turning to brown all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Lightly grill tortillas just to warm.

5. Remove beef cubes from skewers and divide among warm tortillas; top each with vegetable mixture. Fold over and pin each tortilla with a toothpick to serve.