Low-Carb Marinated Beef Kabobs
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
2 pounds lean beef cut into 2 inch cubes
Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.
2 T beef stock or red wine
2 T balsamic vinegar
1 T 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
Directions
Trim most of the visible fat from the meat and cut into 2″ cubes. Stir together the beef stock , 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 that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator When ready to cook, 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 your 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. With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature. Let the kabobs rest about 5 minutes before serving.