This recipe is for a tender top-sirloin that’s marinated in a savory honey-soy marinade, threaded onto bamboo skewers alongside flavorful and juicy vegetables, and grilled to perfection. This is a fun and easy way to eat paleo.
Side note: Of course, soy isn’t paleo, so there isn’t actually any soy contained in this recipe.
Beef Kebabs With Honey-Soy Marinade
- 3 tbsp Extra virgin olive oil
- 3 tbsp Coconut aminos
- 1 1/2 tbsp Red wine vinegar
- 2-3 tbsp Honey
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1 tsp Fresh ground black pepper (to taste)
- 1 1/2 ;b Top sirloin steak (cut into 1½-inch cubes)
- 1 Green bell pepper (large)
- 2 Red onions (medium)
- 2 c Button mushrooms
Prepare skewers by soaking in cool water for at least 30 minutes prior to grilling to prevent skewers from burning up on grill.
Prepare marinade by combining olive oil, coconut aminos, vinegar, honey, garlic, ginger, and a pinch of black pepper in a sealable freezer bag or medium-size bowl. Add meat to marinade and seal freezer bag or cover bowl and refrigerate for at least 30 minutes. The longer you marinate, the more saturated the meat will become. Marinate meat overnight if you can.
Cut the bell pepper and onion into chunks about the width of the meat cuts. The mushrooms can be halved. Carefully thread the beef and veggies onto double bamboo or wooden skewers in any pattern, leaving a tiny space between pieces, so that the kebabs grill more evenly. Using 2 skewers instead of 1 for each kebab will make the kebabs easier to turn on the grill. Drizzle any remaining marinade onto kebabs. You should have a total of 6 kebabs.
Prepare grill for direct and high heat. Grill kebabs for 8-10 minutes, turning occasionally, until meat is cooked to preferred doneness (internal temperature of 145°F for medium-rare).
Let kebabs rest for 5 minutes before serving.
Serving size = 3 beef kebabs
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