Steak Kebabs

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

Instructions:

  1. In a Ziploc bag, place stew meat, spices, lemon juice, and olive oil.
  2. Mix well to ensure meat is fully coated.
  3. Store in the refrigerator to marinate for a minimum of 3 hours (the longer the better, around 6 hours is ideal).
  4. Once the marinated, prep vegetables. Cut zucchini, squash, and onions into rough chunks. Set aside.
  5. Preheat oven to 400 degrees.
  6. Remove meat from the refrigerator.
  7. Assemble kebabs and place on foil lined baking sheet.
  8. Pour the rest of the marinade onto kebabs (to give the veggies some flavor!)
  9. Bake for 20 minutes.
  10. Enjoy!

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