Beef Kebabs
FOR THE MARINADE:
ВЅ cup olive oil
Вј cup coconut aminos
Вј cup honey
2 tablespoons red wine vinegar
3 cloves garlic, peeled and minced
1 tablespoon minced fresh ginger (optional)
FOR THE KEBABS:
2 pounds 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
- Mix all the marinade ingredients together in a small bowl. Place the beef cubes in a large bowl and pour the marinade over them. Cover and refrigerate the beef for 20 minutes.
- Heat an outdoor grill or an indoor grill pan to medium-high heat.
- Remove the beef from the refrigerator and begin making the kebabs. Thread the beef, peppers and onions onto the skewers, alternating. Reserve the leftover marinade.
- Place the skewers on the grill and cook for 6 to 8 minutes per side. Upon flipping them, apply the leftover marinade with a brush.
- Allow the skewers to rest for a few minutes after you pull them off the grill and then serve.
NOTE: Welder’s gloves make great grill and oven mitts. If you have more time, allow the meat to marinate longer.
VARIATIONS: You can add fresh pineapple chunks to the skewers for a bit of an island flair. Marinating the meat overnight infuses more flavor.
