Herbed Beef Kebabs

Sirloin cubes and green pepper marinated 6 hours to overnight in an herbed mustard and vinegar marinade, grilled with mushrooms over slow coals, with tomatoes on their own skewers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Grilled beef kebabs with green pepper and mushrooms, beside skewers of cherry tomatoes
  • Prep 25 min
  • Cook 25 min
  • Marinate 6 hr
  • Total 6 hr 50 min
  • Yield About 5 servings (our estimate)

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Sandra Mills's beef kebabs start with a cooked marinade: salad oil, cider vinegar, prepared mustard, oregano, garlic, onion and celery salts and a bay leaf, heated to boiling and cooled. Sirloin cubes and green pepper squares soak in it for 6 hours to overnight.

They are threaded with mushrooms and grilled over slow coals, with the tomatoes on a separate skewer since they cook faster. As she notes, the same idea works with chicken breast, scallops or shrimp. Use your imagination.

Ingredients

Marinade

  • 1/4 cup salad oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1 teaspoon oregano leaves
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small bay leaf

Kebabs

  • 2 pounds boneless sirloin of beef
  • 16 green pepper squares (1 1/2 inch each)
  • 16 mushroom caps
  • 16 tomato wedges or cherry tomatoes
  • Small onions (optional)

Instructions

  1. Make the marinade. Combine the marinade ingredients in a small saucepan. Heat to boiling, then cool.
  2. Marinate. Cut the meat into 1 1/2-inch cubes and add to the cooled marinade with the green pepper squares. Mix well, cover and refrigerate 6 hours to overnight.
  3. Skewer. Alternate the meat, pepper squares and mushrooms on skewers. Small onions can go on too.
  4. Grill. Cook over slow-burning coals for 20 to 25 minutes, or until the meat and vegetables are tender, basting frequently with marinade.
  5. Tomatoes. Place the tomatoes on a separate skewer, brush with marinade and cook, turning frequently, until done.

Nutrition per serving (estimated)

340Calories
8 gCarbohydrates
2 gFiber
5 gNet carbs
42 gProtein
16 gFat

Estimated per serving, based on 5 servings (our estimate), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeDairy-freePaleo-friendlyGrill and BBQNo added sugar

Tips

  • Marinade that has touched raw meat should be boiled for a full minute before it is used for basting at the end of cooking or served as a sauce.
  • Sandra's tip: kebabs can also be made with boneless chicken breast, scallops or shrimp.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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