I have to admit, I’m not a big steak fan! I’m just not. It’s never been something that I order at restaurants or crave for that matter, however, this recipe was a nice change of pace!
For this recipe I used stew meat instead of steak, because it’s more tender and juicy. I ended up baking these kebabs in the oven because: 1) it was January when I made these (and therefore absolutely freezing outside); and 2) apartment living doesn’t exactly lend itself to grilling.
I used zucchini, squash, red onions, and mushrooms for the veggies on this, but really, the options are endless and you could use anything. If you are on a Candida cleanse, I recommend leaving out the mushrooms because they are yeasty and not candida friendly.
For this recipe you will need the following ingredients:
- 1 Pound of stew meat
- 1 Yellow squash
- 1 Zucchini
- 1 Carton of baby bella mushrooms
- 1 Red Onion
- 1 Lemon
- 1 Pack of kebab skewers
- 2 Tablespoons of AIP Paleo seasoning
- 1 Glug of garlic infused olive oil
- 1 Teaspoon of garlic power
- 1 Teaspoon of oregano
- 1 Ziploc bag
- In a Ziploc bag, place stew meat, spices, lemon juice, and olive oil.
- Mix well to ensure meat is fully coated.
- Store in the refrigerator to marinate for a minimum of 3 hours (the longer the better, around 6 hours is ideal).
- Once the marinated, prep vegetables. Cut zucchini, squash, and onions into rough chunks. Set aside.
- Preheat oven to 400 degrees.
- Remove meat from the refrigerator.
- Assemble kebabs and place on foil lined baking sheet.
- Pour the rest of the marinade onto kebabs (to give the veggies some flavor!)
- Bake for 20 minutes.