Grill season is made for Paleo! Beef or pork hamburgers, steaks, chicken breast, lamb chops– we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque with some fun and delicious Paleo meat and vegetable Kabobs? Nothing is more Paleo (not to mention lo-carb) than meat kabobs & veggies!
You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you ‘stick it’, kabobs are a great choice for both family and entertaining.
Kabobs-Another Word For Dinner On A Stick
Here’s a couple of delicious kabob recipes to try out this summer:
Paleo Sirloin Steak and Veggie Kabobs
1/4 cup apple cider vinegar
1/4 cup coconut aminos (soy free)
1 clove garlic, crushed
½ tsp salt
½ c vegetable oil or olive oil
1 tsp Worcestershire sauce (optional)
2 tbsp chili sauce
½ tsp dried whole oregano
½ tsp dried whole thyme
2 lbs boneless sirloin steak cut into 1 ½ inch pieces
½ lb fresh mushroom caps
2 large green peppers, cut into 1 ½ inch pieces
1 pint cherry tomatoes
4 small yellow squash, cut into 1 inch thick pieces
Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5.
Marinated Lamb Kabobs
2 lbs boneless lamb
1 onion, diced
1/3 c diced green pepper
1/2 c dry red wine vinegar
1/4 c olive oil
1/2 tsp pepper
1/4 tsp sage
1/8 tsp dry mustard
1/8 tsp dried whole oregano
Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade.
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