Lunch: Grilled Boneless Sirloin and Vidalia Onion Skewers

Marinated meat and onions make for a tasty grilled treat.

This recipe includes superfoods such as:

Lemon, Apple Cider Vinegar

Health benefits of Grilled Boneless Sirloin and Vidalia Onion Skewers

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/3 cup apple cider vinegar
8 cloves garlic, minced
2 tablespoons grated Parmesan
1 lemon, juiced
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon Paula Deen's House Seasoning
1/2 teaspoon dried oregano
2 lb beef sirloin, trimmed and cut into 2-inch cubes
4 tablespoons butter, (1/2 stick) melted
1 teaspoon beef bouillon granules
6 bamboo skewers, soaked in water for 1 hour
4 large Vidalia onions, cut into 2-inch cubes

Instructions

In a shallow dish, whisk together the vinegar, garlic, Parmesan, lemon juice, paprika, sugar, House Seasoning, and oregano. Add the beef cubes and marinate, covered, for 1 hour.
Light the grill or preheat the broiler. In a bowl, add the melted butter and bouillon and stir until the bouillon is completely dissolved.
Skewer the beef and onion cubes separately. Brush the onions with the butter mixture. Put the skewers on the grill, or if broiling, transfer the skewers to a foil-lined baking sheet and broil. Turn once, until the onion is tender and the beef is cooked to the desired doneness, 3 to 5 minutes per side. Arrange on a serving platter and serve.