Kebabs are a summer grilling staple, but grill-pans (and broilers!) make them awesome year-round. Plus, they’re festive to serve, quick to cook, and easy to eat. For this kebab recipe, a rich, savory low-carb marinade tenderizes the sirloin and becomes a delicious glaze as it cooks. You can change up your kebabs by swapping in cherry or grape tomatoes or cubed eggplant for some of the other veggies, make sure to recalculate the macros if you do. By the way, if some pieces of the sirloin have thin or flat edges you can double them over when threading them on the skewers; this helps ensure the meat pieces are similar size and thickness so they cook evenly.
Keto Steak Kebabs
Equipment:
- metal or wooden skewers
Ingredients List
- 1/4 cup extra-virgin olive oil
- 3 Tbsp tamari sauce
- 3 Tbsp Worcestershire sauce
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp garlic powder
- 1 Tbsp brown granulated erythritol-based sweetener (like Swerve)
- 2 tsp dried Italian herb blend
- 1½ tsp sea salt
- 3/4 tsp freshly ground pepper
- 1½ lb sirloin steak, cut into roughly 1-inch cubes
- 8 oz small button mushrooms, stems removed
- 2 small zucchinis, sliced into 2/3-inch thick rounds
- 1 bell pepper, cut into 1-inch pieces
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- In a medium bowl, combine the olive oil, tamari sauce, Worcestershire sauce, red wine vinegar, Dijon mustard, garlic powder, sweetener, Italian herb blend, salt, and pepper and whisk together.
- Place the steak and vegetables into a large plastic zip-top bag, then add the the marinade to the meat and vegetables. Seal the bag, then gently massage its contents to coat the meat with the marinade. Refrigerate for at least 1 hour, up to 6 hours.
- Meanwhile, if you’re using wooden skewers, soak them in water.
- Preheat your grill on high. Thread the kebabs: thread alternating pieces of marinated meat and vegetables until the skewers are filled, aiming for an even distribution on each skewer.
- Place the kebabs on the grill directly over the heat and reduce heat to medium-high. Grill, flipping each kebab every 2 to 3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges, 9 to 12 minutes total. Serve right away.
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Tried this today with some sirloin steak. It was fantastic! I will use this recipe again!
Please, try to use safe, clean ingredients in your recipes. I appreciate this company’s dedication and effort, please don’t misunderstand me, this isn’t criticism. Obviously, you posted the appropriate disclaimer associated with erythritol. Allulose (Allulose: What It Is and Side Effects) https://share.google/Efl7Z7yV3GoYeJx3s
could be a substitute, although the jury is still out on the safety of this sugar replacement. Could black molasses(black strap) be a viable sugar replacement in this recipe? Obviously, the quality of the black molasses used would have to be vetted. What about Extra Virgin Olive Oil (EVOO), early harvest, cold pressed? Eric, thank you for your recipe, help us eat clean. Help us realize that we all need to take charge of what we put in our mouths and the effects those ingredients have on our individual metabolisms, which to an extent you have done. “Let thy food be thy medicine”.
Hi John, Thank you for your commments and suggestions. Blackstrap molasses is fairly high in carbs (14 grams per tablespoon), but since the amount per serving would be small, you could try using it in place of low-carb sweetener if you would prefer to. And, of course, EVOO is wonderful, so I’ll edit the recipe to specify that. Thanks again!
Or stir in a bowl to avoid using a plastic bag…