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Paleo Steak Kebabs

When my husband and I moved into our house a few years ago, a family member gave us an amazing house warming gift – a grill! We were absolutely thrilled because it has a gas grill on one side and charcoal grill on the other. It wasn’t something we would have purchased for ourselves, but now that we have it, we use it every chance we get. Chicken, burgers, steak, kebabs, you name it, we grill it. The other day we grilled these steak kebabs coated with a Paleo marinade, and they were divine. It was our first grilling day of the season, but I envision many more in the days to come.

Paleo Steak Kebabs

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

  • 1 pound steak cubes (preferably grass-fed and grass-finished)
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 onion, sliced for kebabs
  • 8 ounces mushrooms, whole
  • 3 bell peppers (any color), sliced for kebabs

Directions:

Place steak, olive oil, garlic, oregano, and thyme in freezer bag and shake to coat meat. Let marinate 30 minutes to an hour. When you’re ready to prepare the meal, fire up the grill. Alternate steak cubes, onions, mushrooms, and bell peppers as you place on skewers. Grill over medium-high heat until meat is cooked as desired.

Freezing Directions:

Let cool. Wrap grilled steak kabobs in plastic wrap and place in freezer bags. Label and freeze flat. To serve: Thaw. Reheat.

Servings: 4

**conversion chart image provided by Erik Spiekermann

5 Responses to “Paleo Steak Kebabs”

  1. Yachinda Katili says:

    I don’t have a grill. Is there another good way to
    cook this?

  2. [...] Once A Month Meals’ Paleo Steak Kebabs Paleo Steak Kebabs [...]

  3. Cheryl says:

    I’m confused about freezing this recipe as part of my OAMM. Do I have to grill them before I freeze them, or do we skewer them and freeze them raw and then later thaw and grill them?

    • Lisa says:

      Cheryl – Yes – these kebabs are fully cooked on your OAMM big cooking day, and then just reheat on serving day.

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