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Paleo Beef Shish Kabobs

Paleo Baked Beef Shish Kabobs

I’m still trying to keep my meal planning very simple so I can spend more time in the yard this spring/summer.

So ~ I made these marinated paleo Beef Shish Kabobs that took absolutely no time at all.  You don’t have to marinate the meat, however, if you do the meat will be a lot more tender.

But, first things first ~ I used wooden skewers and they have to be soaked so they don’t burn in the oven.  I soaked them in cool water for about 20 minutes.  That did the trick. (The knife was to hold them down as they kept floating.)

Soak Wooden Skewers

Now, besides onion powder, garlic powder, salt and pepper, I use white vinegar to “soften” the beef. The longer you can marinate the beef the more tender it will be.  Today I only marinated the beef for a couple hours and it didn’t come out as tender as my mouth was watering for ~ I think my problem though was using too little vinegar so the recipe below uses more than what I used.  It will also depend on how much meat you have to tenderize so if  you use a little bit of beef, don’t use as much vinegar ~ more beef, more vinegar.

The pieces of beef below were marinated, trimmed of fat and then cut into smaller pieces for the skewers.

Tenderize the Beef

I only used peppers and onion to accompany the beef. Simple, right?

Vegetables for kabobs

Since I had cherry tomatoes on hand, I added them on the side so they could roast. I could have put them on the skewers but that sounded messy to me.

Cherry Tomatoes

The shish kabobs should bake for about 20 minutes IF you like your meat medium well. I took them out at 10 minutes just to see what they looked like ~ a little to red for me:

Medium Baked Beef Shish Kabobs

These came out much better ~ don’t you agree?

Paleo Baked Beef Shish Kabobs

Now for the recipe ~

Then ~ enjoy!

For more paleo recipes, click here.

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