Skewers are a classic grill favorite: they’re easy to cook and easy to eat, and somehow it’s just fun to pull your food off a stick in bite-sized pieces. Call it the inner cave(wo)man breaking through our 21st-century mores. Kids love them, too, and they’re easy to downsize for smaller appetites if you need to.
You can make a skewer with just about anything, but here’s a recipe for just the classics: steak and onions, with a garlic-ginger marinade to ramp up the flavor. There’s also just a dash of coconut aminos, which are a Paleo-friendly replacement for soy sauce. You can find them at most health-food stores or high-end grocery stores, or online. A little bit of honey is optional if you like it sweeter.
The ingredients call for sirloin steak, but this is really a very flexible recipe: you can substitute with any of your favorite cuts. Serve your skewers over a big pile of fresh salad greens (the juices from the meat make a delicious “dressing”) or maybe with some “pasta” if you’re feeling fancier. You can dress them up if you’re trying to impress someone, or down if you just need something tasty for dinner in a hurry.
Beef And Onion Skewers Recipe
Protein: 31g / %
Carbs: 11g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. sirloin steak, cut into cubes;
- ¼ cup coconut aminos;
- 1 tbsp. olive oil;
- 2 tbsp. fresh lemon juice;
- 1 tbsp. honey; (optional)
- 2 green onions, thinly sliced;
- 1 clove garlic, minced;
- 1 tbsp. fresh ginger, grated or minced;
- 1 red onion, chopped into large pieces;
- Sea salt and freshly ground black pepper;
- Combine the coconut aminos, olive oil, lemon juice, honey (if using), green onions, garlic, ginger, and salt and pepper to taste in a marinating container.
- Add the steak to the marinade and marinate for 2 to 6 hours in the refrigerator.
- Preheat your grill to a medium-high heat.
- Remove the beef from the marinade.
- Thread alternating pieces of beef and onion slices onto the skewers.
- Grill for 10 to 12 minutes, turning occasionally, and serve hot.