Paleo Dinner Recipes:
Dijon Beef Shish Kabobs
PREP/COOK TIME: 20 minutes (plus 4 hours marinating)
A wonderful recipe for the summer, we are using sirloin steak along with a tasty marinade. After marinating, the steak is threaded on to skewers and then grilled. You can use a gas or electric grill (or even a griddle pan if the weather isn’t on your side) or, for a tasty, smoky result, a charcoal barbecue.
If you plan to use bamboo skewers rather than metal ones, they need to soak in cold water for half an hour before you thread the meat on, else they are likely to ignite on the grill. Serve these tasty shish kabobs hot, with a garden salad on the side. This recipe makes enough for 4 people.
Ingredients:
4 minced garlic cloves
2 tablespoons lemon juice
1 tablespoon sugar-free Dijon mustard
2 tablespoons fresh rosemary leaves
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 lb sirloin steak, in 1-inch cubes
1 chopped red bell pepper or 8 button mushrooms or 8 pearl onions (optional)
Method:
Put the beef in a Ziploc bag. Whisk the garlic, lemon juice, mustard, rosemary, vinegar, salt, pepper and olive oil together, then pour this over the beef. If you don’t have a Ziplog bag, just use a non-metallic dish instead. Make sure all the beef cubes are covered with the marinade.
Now you can seal the bag (or put a cover on the dish) and let the beef marinate in the refrigerator for up to 4 hours. Take it out of the refrigerator and let it come to room temperature while you preheat the grill to a medium heat.
Thread the beef on to skewers, either by itself or with some red bell pepper, mushrooms or baby onions to add some color.
Now you can cook the kabobs over the heat source for about 12 minutes, rotating a 1/4-turn every few minutes, or until the beef is cooked through. These kabobs will take anywhere from 10 to 15 minutes depending how hot your grill is and how you like your steak done.
- 4 minced garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon sugar-free Dijon mustard
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 lb sirloin steak, in 1-inch cubes
- 1 chopped red bell pepper or 8 button mushrooms or 8 pearl onions (optional)
- Put the beef in a Ziploc bag. Whisk the garlic, lemon juice, mustard, rosemary, vinegar, salt, pepper and olive oil together, then pour this over the beef. If you don't have a Ziplog bag, just use a non-metallic dish instead. Make sure all the beef cubes are covered with the marinade.
- Now you can seal the bag (or put a cover on the dish) and let the beef marinate in the refrigerator for up to 4 hours. Take it out of the refrigerator and let it come to room temperature while you preheat the grill to a medium heat.
- Thread the beef on to skewers, either by itself or with some red bell pepper, mushrooms or baby onions to add some color.
- Now you can cook the kabobs over the heat source for about 12 minutes, rotating a ¼-turn every few minutes, or until the beef is cooked through. These kabobs will take anywhere from 10 to 15 minutes depending how hot your grill is and how you like your steak done.