Beef Shish Kabob (Shish Kebab)

Ingredients

• Sirloin steak

  restaurant, family-style

  907g

• Olive oil

  ½ cup or 108g

• Soy sauce

  regular sodium, shoyu

  ¼ cup or 64g

• Kettle corn seasoning

  1 tsp or 4g

• Cayenne pepper

  1 tsp or 2g

• Salt

  table

  1 tsp or 6g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

• Rosemary

  dried

  ½ tsp or 0.6g

• Green bell pepper

  raw

  1 small or 74g

• Red bell pepper

  raw

  1 small or 74g

• Red bell pepper

  raw

  1 small or 74g

• Red bell pepper

  raw

  1 small or 74g

• Onion

  raw

  ½ medium or 55g

Directions

1. Make the Beef Kabob Marinade
2. Prepare the kebab marinade by mixing the olive oil, coconut aminos, cajun seasoning, cayenne pepper, salt, lemon pepper, thyme, and rosemary together.
3. The recipe calls for one teaspoon of cayenne pepper, but if you like heat, you can add more.
4. Steak Kebabs on the Grill
5. Cut the steak into consistent cubes.
6. Then cut the bell peppers and onions into cubes close to the same size.
7. In a large bowl, pour in the marinade and mix together.
8. Put the cubed steak and veggies on the skewer, alternating between each as you go. I like to do one steak cube, then two veggies in alternate colors.
9. Preheat your outdoor grill to 375F.
10. On a hot grill, cook the shish kebabs for at least 10 minutes, turning every 3 minutes to prevent burning.
11. Continue cooking until they reach your preferred level of doneness or until the internal temperature reaches 145F.
12. During the last two minutes, lightly brush some oil on the kebabs and generously sprinkle some crushed pepper on both sides for a spicy kick.
13. Shish Kebabs in the Oven
14. Preheat the oven to 375.
15. Place the skewers on a lined baking sheet and bake for 30 minutes, flipping every 10 minutes and lightly brushing with olive oil each time.
16. During the last 5 minutes, sprinkle crushed pepper on both sides.
17. (source: https://lowcarbafrica.com/shish-kebab/)