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Thanksgiving Beef Skewers with Maple Sweet Potato Cubes — 38g Protein

Sophia Martinez
Marinated sirloin skewers with maple-glazed sweet potato cubes. 38g protein — 45 minutes, serves 4.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • Metal or soaked wooden skewers
  • A large mixing bowl
  • A sheet pan lined with parchment
  • Tongs

Ingredients
  

  • 600 g sirloin steak about 1.3 lb, cut into 3 cm cubes
  • 2 large sweet potatoes about 500g, peeled and cut into 2 cm cubes
  • 3 tbsp pure maple syrup
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tbsp fresh rosemary chopped, plus sprigs to serve
  • 1 tsp Dijon mustard
  • 1 tsp coarse sea salt
  • 1 tsp black pepper freshly ground
  • 1/2 tsp smoked paprika

Instructions
 

  • Whisk the maple syrup, soy sauce, 1 tbsp olive oil, garlic, rosemary, Dijon mustard, salt, pepper and smoked paprika in a large bowl. Add the beef cubes and toss to coat. Marinate for 15 minutes at room temperature.
  • Heat the oven to 220°C (425°F). Toss the sweet potato cubes with the remaining 1 tbsp olive oil and a pinch of salt, spread on a lined sheet pan, and roast for 20–25 minutes, turning once, until golden and caramelised at the edges.
  • While the sweet potato roasts, thread the beef cubes onto skewers, leaving a little space between each piece so they cook evenly.
  • Heat a grill pan or barbecue over high heat. Grill the skewers for 2–3 minutes per side, until browned outside and pink inside.
  • Rest the skewers for 5 minutes, then serve on a platter over the maple sweet potato cubes with rosemary sprigs.

Notes

Leave space between beef cubes on the skewer so they sear, not steam. Soak wooden skewers 30 minutes first. Rest skewers 5 minutes before serving.
Keyword beef skewers, high protein, maple, sweet potato, thanksgiving