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. Â 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. Â I soaked them in cool water for about 20 minutes. Â That did the trick. (The knife was to hold them down as they kept floating.)
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. Â 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. Â It will also depend on how much meat you have to tenderize so if Â 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.
I only used peppers and onion to accompany the beef. Simple, right?
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.
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:
These came out much better ~ don’t you agree?
Now for the recipe ~
Then ~ enjoy!
For more paleo recipes, click here.