I’m still trying to keep my meal planning very simple so I can spend more time in the yard this spring/summer.
So ~ I made these marinated paleo Beef Shish Kabobs that took absolutely no time at all. Â You don’t have to marinate the meat, however, if you do the meat will be a lot more tender.
But, first things first ~ I used wooden skewers and they have to be soaked so they don’t burn in the oven. Â I soaked them in cool water for about 20 minutes. Â That did the trick. (The knife was to hold them down as they kept floating.)
Now, besides onion powder, garlic powder, salt and pepper, I use white vinegar to “soften” the beef. The longer you can marinate the beef the more tender it will be.  Today I only marinated the beef for a couple hours and it didn’t come out as tender as my mouth was watering for ~ I think my problem though was using too little vinegar so the recipe below uses more than what I used.  It will also depend on how much meat you have to tenderize so if  you use a little bit of beef, don’t use as much vinegar ~ more beef, more vinegar.
The pieces of beef below were marinated, trimmed of fat and then cut into smaller pieces for the skewers.
I only used peppers and onion to accompany the beef. Simple, right?
Since I had cherry tomatoes on hand, I added them on the side so they could roast. I could have put them on the skewers but that sounded messy to me.
The shish kabobs should bake for about 20 minutes IF you like your meat medium well. I took them out at 10 minutes just to see what they looked like ~ a little to red for me:
These came out much better ~ don’t you agree?
Now for the recipe ~
Paleo Beef Shish Kabobs
Ingredients
- 1/4 to 1/2 cup white vinegar (depends how much meat you have)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 - 3 peppers, cut into pieces to fit on the skewers
- 2 medium onions, cut into pieces to fit on the skewers
- Cherry tomatoes (optional)
- Wooden skewers
Instructions
- Prepare the beef stew meat by cleaning it, trimming the fat and cutting it into bite sized pieces.
- Season the beef with the garlic powder, onion powder, salt and pepper then toss this all together.
- Add the vinegar to the seasoned beef, toss then cover with plastic and place in the refrigerator for 2-24 hours to marinate.
- Once the meat is marinated remove it from the refrigerator and allow to come it to room temperature (about 30 minutes).
- In a flat medium container, add cool water and soak the wooden skewers for approximately 20 minutes.
- Preheat the oven to 450 degrees Fahrenheit.
- Prepare the vegetables for the skewers.
- Add pieces of beef and vegetables to the skewer alternating as you wish.
- Place the skewers in a casserole dish or a small oven rack to bake in the oven.
- If you're roasting cherry tomatoes, add them to the side of the dish next to the skewers.
- Bake for approximately 20 minutes (ovens bake differently so check the meat for doneness at 15 minutes).
Then ~ enjoy!
For more paleo recipes, click here.
