Healthy Beef Kabobs Recipe

Today we will explore one of my favorite recipes, kabobs! Since I have a love for Mediterranean food, I try to replicate a lot of the meals that I’ve grown to love from my travels around the world. I remember the freshness of the spices and the tenderness of the meat from several street vendors in the streets of Greece. Normally I would be grilling these outdoors but for the sake of time we will be showing you an oven cooked version that can be done in as little as 35 minutes.

What You’ll Need / Ingredients

• 1 Large Baking Sheet (foil not needed if using nonstick pan)

• Cutting Board

• 4-8 Shish Kabob Sticks

• about 8 oz of fresh beef steak (I love flat iron steak or any cut that isn’t too fatty)

• 1 red onion

• 1 red or green bell pepper

• 1 large green zucchini

• 1 large yellow squash

• 1 Large sheet of nonstick aluminum foil

• Olive Oil

• Seasonings:

  • Dash of sea salt (per kabob)

  • 2-3 dash of course black pepper

  • 1-2 dashes of garlic powder

  • 1-2 dashes of paprika (if you prefer spicy)

Instructions:

1. Begin by preheating a conventional oven to 400 degrees F. Line your baking sheet with foil (not needed if you have a nonstick pan).

2. Use a cutting board to cut your veggies. Zucchini and squash can be sliced; bell pepper & onion may be chopped.

3. After cleaning your cutting board, chop your beef into bite size pieces that will easily attach to your kabob sticks.

4. Using your kabob stick, begin by adding one cube of beef, followed by any order of your veggies and repeat this pattern until the kabob stick is full from top to bottom (without covering the handle). Ensure you pierce each piece of meat/each veggie directly into the center to ensure each kabob evenly cooks. Place on oven safe baking sheet.

5. Season each kabob with a sprinkle of sea salt, course black pepper, paprika and garlic (all optional).

6. Lightly drizzle olive oil on each kabob and place kabobs in oven.

7. Cook for about 35 mins, turning kabobs halfway through. Each kabob shall be ready to eat once the internal meat temp is at least 145 degrees F. Keep an eye on your beef so you do not let it overcook.

8. Remove from oven and enjoy!