It’s grilling season and I couldn’t be happier about it. I love cooking outdoors, spending time in the yard with family, and when you cook on the grill there’s less clean up…everyone can agree that’s a good thing. You know what else everyone can agree on? That these Grilled Beef Kabobs (Whole30, Keto-Low Carb) are amazing!
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How to Make Grilled Beef Kabobs (Whole30, Keto-Low Carb)
These Grilled Beef Kabobs (Whole30, Keto-Low Carb) are so easy to make, delicious, high in protein and low in carbs. You can use any boneless steak you prefer: tenderloin, flank, or filet mignon, it’s up to you! I used filet mignon because it’s the most tender. These skewers are tasty and flavorful because they are marinated in olive oil, tomato paste, coconut aminos (a sugar free alternative to Worcestershire sauce), herbs and spices, then threaded onto skewers with red onion and cherry tomatoes.
Whole30-Keto-Low Carb Info:
These kabobs are Whole30 as the recipe is written, so no need to sub anything out. Those of you on keto-low carb diets know the drill…depending on your carb intake for the day you can skip the onions and tomatoes or leave them in. It just depends on your carb allowance:)
Grilling These Beauties…
After marinating we grill these beef kabobs at 425 for only ten minutes.
Love Beef on a Stick and Need More Recipes?
Try my Kabobs with Chimichurri!
The Recipe: Grilled Beef Kabobs (Whole30, Keto-Low Carb)
What you need: coconut aminos and a good knife.
Marinated beef grilled in 10 minutes!
- 2 pounds boneless steak- tenderloin or filet mignon, cut into 1 1/2 inch chunks
- 2 Tablespoons good quality extra virgin olive oil
- 2 Tablespoons tomato paste
- 1 Tablespoon coconut aminos (if you aren't on Whole30 or keto you can use Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon dried ginger
- 1 teaspoon sea salt
- 1/4 red onion, cut into slices
- 8 cherry tomatoes
- 1 lemon, quartered
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Prep meat and set aside.
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In a bowl large enough to accommodate meat, whisk together olive oil, tomato paste, coconut aminos and spices. Add meat and toss until all meat is coated in marinade. Cover and place in fridge from 30 minutes or as long as all day.
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When you are ready to cook, thread each skewer with beef, tomatoes (two per skewer) and onions.
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Preheat grill to 425 degrees. Spray grill with organic cooking spray. When grill is ready, add kabobs.
For rare: cook for five minutes with lid open, turn and cook for five more minutes with lid open.
For medium cook for five minutes with lid closed, turn and cook for five more minutes with lid open.
Remove, squeeze lemon juice over kabobs and serve.
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