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Kiwi Beef Kabobs with Herbed Kiwi Quinoa


For Kiwi Beef Kabobs:

  • 1 pound top sirloin steak, cut into 1 inch cubes
  • 2 ripened Zespri SunGold kiwi fruit
  • 2 small garlic cloves
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 tsp honey
  • 1 tsp fresh lime juice
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 red onion, cut into 1 inch pieces
  • 3 firm Green kiwi fruit, cut into 1 inch chunks

For Herbed Kiwi Quinoa:

  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 2/3 cup chopped Zespri SunGold kiwi fruit
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped cilantro
  • 1 tsp fresh lime juice


For Kiwi Beef Kabobs:
Place top sirloin cubes in a medium-size glass bowl. In a blender or food processor, combine 2 SunGold kiwi fruit with the garlic cloves, soy sauce, honey, and lime juice. Once blended, pour marinade over the beef. Cover the bowl and place in the refrigerator for 30 minutes to 1 hour to marinate.

For Herbed Kiwi Quinoa:
Meanwhile in a small saucepan, combine the quinoa, water, and salt. Heat the saucepan over high heat until the water boils, then cover saucepan with a lid slightly ajar and simmer for 15-20 minutes, until water is absorbed. Remove the pan from the heat and fluff the quinoa with a fork. Set aside for 15 minutes before mixing in the chopped parsley, cilantro, and lime juice.

To Serve:
Prepare the kabobs by alternating the beef, bell pepper, red onion, and green kiwi fruit chunks. Kabobs can be cooked on the grill, under an oven broiler, or on a stovetop griddle pan. If using a grill or oven broiler, be sure to soak 8 wooden skewers in water beforehand.

Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, approximately 5 minutes for medium rare (145°F) to 7 minutes for medium (160°F) doneness, turning once. Serve kabobs over the Herbed Kiwi Quinoa.

Recipe contributed by Karman Meyer of The Nutrition Adventure.

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