There is something undeniably satisfying about firing up the grill for a healthy meal that doesn’t sacrifice flavor. These Paleo Beef Kebabs have become a go-to in my kitchen, mostly because that sweet and savory marinade—made with coconut aminos and a touch of honey—caramelizes perfectly on the beef. It’s an effortless, crowd-pleasing dinner that proves eating clean can still taste like an indulgence.
Ingredients
For the Marinade:
- 0.5 cup (4 oz / 113g) olive oil
- 0.25 cup (2 fl oz / 60ml) coconut aminos
- 0.25 cup (3 oz / 85g) honey
- 2 tbsp red wine vinegar
- 3 cloves garlic, peeled and minced
- 1 tbsp fresh ginger, minced (optional)
For the Kebabs:
- 32 oz (907g) beef sirloin, cut into 1-inch cubes
- 1 large red or green bell pepper, seeded, deveined, and cut into 1-inch chunks
- 1 medium red onion, peeled and cut into 1-inch chunks
- 8 to 10 bamboo skewers (soaked in water for at least 30 minutes)
Instructions
- Combine the 0.5 cup (4 oz / 113g) olive oil, 0.25 cup (2 fl oz / 60ml) coconut aminos, 0.25 cup (3 oz / 85g) honey, 2 tbsp red wine vinegar, minced garlic, and minced ginger in a small bowl and whisk until well mixed.
- Place the 32 oz (907g) beef cubes into a large bowl, pour the marinade over the meat to coat it thoroughly, then cover and refrigerate for 20 minutes (or longer for deeper flavor).
- Preheat an outdoor grill or indoor grill pan to medium-high heat while the beef finishes marinating.
- Remove the beef from the refrigerator and thread the beef cubes, bell pepper chunks, and red onion chunks onto the soaked bamboo skewers, alternating ingredients, while reserving the leftover marinade for basting.
- Place the prepared skewers onto the hot grill and cook for 6 to 8 minutes per side, brushing the meat with the reserved marinade immediately after flipping.
- Remove the skewers from the grill once cooked to your desired doneness and allow them to rest for 3 to 5 minutes before serving.
Chef’s Note: If you want a sweeter profile, add fresh pineapple chunks to the skewers. For the best tenderness, marinate the beef overnight.
Nutritional Information
- Calories: 485 kcal
- Carbohydrates: 18g
- Protein: 36g
- Fat: 29g
- Fiber: 2g
- Sugar: 14g
Pro Tips for Perfect Kebabs
- Soak Your Skewers: Since this recipe uses bamboo skewers, it is critical to soak them in water for at least 30 minutes (preferably 1 hour) before grilling. This prevents the wood from catching fire or becoming too brittle to hold the heavy beef chunks.
- Room Temperature Beef: Pull your marinating beef out of the fridge about 15 to 20 minutes before it hits the grill. Cooking cold meat can lead to uneven cooking—charred on the outside but cold in the center.
- Don’t Overcrowd the Skewer: Leave a tiny bit of space (about 0.1 inch or 2-3mm) between the pieces of meat and vegetables on the skewer. Packed skewers steam the meat instead of searing it; a little airflow helps get that delicious char.
- The Honey Factor: Because the marinade contains 0.25 cup (3 oz / 85g) of honey, it can burn quickly if the heat is too high. Keep an eye on the skewers and move them to a cooler part of the grill if they start darkening too fast.
Frequently Asked Questions (FAQ)
What is the best cut of beef for kebabs? For the most tender result, Sirloin (as used in this recipe) is an excellent balance of flavor and price. However, if you want a luxury upgrade, beef tenderloin (filet mignon) is incredibly tender. New York Strip can also work well if cut into consistent cubes. Avoid tough cuts like chuck roast unless you plan to marinate them for 24+ hours with an enzymatic tenderizer.
Can I bake these kebabs in the oven instead of grilling? Yes. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper or a wire rack. Bake for 12–15 minutes, flipping halfway through. For a charred finish, switch the oven to “Broil” for the last 2 minutes, watching closely to ensure the honey glaze doesn’t burn.
Is this recipe suitable for a Keto diet? This specific recipe uses honey and coconut aminos, which adds carbohydrates. To make this strictly Keto-friendly, you would need to swap the honey for a keto-approved liquid sweetener (like allulose syrup) or omit it entirely to lower the carb count significantly.
Can I prepare these kebabs in advance? Absolutely. You can cut the beef and vegetables and place them in the marinade up to 24 hours in advance. However, do not thread them onto the skewers until you are ready to cook, as the metal or wood can react with the acids in the marinade over long periods.
I hope these Paleo Beef Kebabs earn a permanent spot in your grilling rotation! They really are the perfect solution for when you want a meal that feels special but comes together in minutes. The combination of savory beef, sweet honey glaze, and charred veggies is hard to beat. If you give them a try, don’t forget to leave a comment below and let me know how they turned out—I’d love to hear what variations you came up with!
