Beef Kabobs

Beef Kabobs

While I wouldn’t dream of turning a fatty, juicy ribeye steak into kabobs, I find that top sirloin is a bit on the lean side for my taste, so when it’s on sale and I do buy it, I like to turn it into well-seasoned beef kabobs.

Beef Kabobs
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 6 servings
Ingredients
  • 2 lb. boneless top sirloin steaks, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
Instructions
  1. Place beef cubes in a large bowl. Add the remaining ingredients and use your hands to mix well.
  2. Thread the coated beef cubes on skewers, 4-5 pieces on each skewer, not touching each other.
  3. Place the skewers on a large baking sheet. Broil, directly under flame, 3 minutes on each side.
Nutrition Per Serving
Calories: 345; Fat: 16g; Saturated fat: 5g; Carbohydrates: 0g; Sugar: 0g; Sodium: 286mg; Fiber: 0g; Protein: 46g

Beef Kabobs

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