Beef Kabobs

These are delicious!!! Whether you're on a high protein diet or are just a meat lover, then you really should try these kabobs. There's so much flavor in these, and the ones I made were so tender. I found the recipe on Pinterest: Low-Carb Marinated Beef Kabobs. The best part about these kabobs is how easy they were to prep and grill. They might have been a little better had they been cooked on an outdoor grill with that lovely smokey flavor, but my little indoor grill definitely did a good job.

2 pounds lean beef cut into 2 inch cubes (Tri-tip, London broil, top sirloin, or top loin are good choices. If you marinate longer you could use tougher cuts of meat.)
2 Tbsp beef stock or red wine
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1/4 cup olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp steak seasoning
1/2 tsp dried thyme
1/2 tsp dried oregano
black pepper to taste
2 bay leaves

Trim most of the visible fat from the meat and cut into 2″ cubes. 

Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. 

 

Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. 

 

Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.) When ready to cook, first soak wooden kabob skewers for at least 30 minutes. Drain kabobs while you preheat grill to medium-high. Put meat tightly on skewers and let it come to room temperature while the grill heats. Grill kabobs to desired doneness, turning as soon as you get some nice grill marks on the first side. 

 

Cooking time will depend on the thickness of the meat and how hot the grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. 

Let the kabobs rest about 5 minutes before serving.