We recently got some sirloin from TX Bar Organics and it was ahhh-mazing! Seriously, some of the best we have ever had. It was so juicy, tender and full of flavor. I decided to marinade it and make some beef kebabs. These turned out so good. Brooke said they were maybe even as good as my dad’s kebabs. My dad is the kebab master, so I’ll take a “maybe as good” compliment any day!
Before we jump into the recipe, I wanted to share this awesome deal that TX Bar Organics is hosting right now. They are offering a package full of cuts that are perfect to use in the slow cooker, including what you need for this recipe, as well as for my Slow Cooker Beef Burgundy. The big bonus is with The Paleo Slow Cooker package, you get a FREE copy of my cookbook!
If you aren’t familiar with these guys, they are a family owned and operated ranch in Northern California, but they ship their meat all over the country. They raise 100% USDA certified organic, grass fed, grass finished, Black Angus beef. It is incredibly tasty stuff!
Here is what The Paleo Slow Cooker package includes:
These kebabs are packed with flavor! The orange juice is my dad’s secret ingredient (sorry, dad!) and it helps tenderize the meat. The tomato paste add a punch of flavor to these otherwise traditional beef kebabs.
Paleo Beef Kebabs
Skewers (I used these bamboo ones, but you can use metal or whatever you have on hand)
1 small onion, chopped
5 cloves garlic
1 teaspoon orange zest
1 tablespoon rosemary, chopped
1/4 cup fresh squeezed orange juice
1/4 cup olive oil
2 tablespoons tomato paste (I prefer this one because it is organic and comes in a glass jar)
1 teaspoon sea salt
1/2 teaspoon black pepper
2 lbs. sirloin, cut into 2 inch pieces
1 zucchini, cut into 1 inch rounds
1 yellow summer squash, cut into 1 inch rounds (half the large pieces)
1 red onion, cut into chunks
1/2 green bell pepper, cut into 1.5 inch chunks
1/2 red bell pepper, cut into 1.5 inch chunks
Marinade: Place all ingredients in a food processor and blend until smooth, about 1 minute. Reserve 1/4 cup marinade for the vegetables. Place beef in a bowl and cover with the marinade. Toss to make sure it is well coated. Refrigerate for 4 hours to overnight. Remove the beef from the refrigerator 30 minutes before cooking, to allow it to come to room temperature.
- 30 minutes before grilling, toss the vegetables with the 1/4 cup reserved marinade.
- Remove the beef from the marinade and thread onto skewers. Do the same with the vegetables.
- Heat your grill to medium. Turn skewers every 3 to 4 minutes, to allow all sides to cook evenly, for about 10 to 12 minutes. Timing can really vary from grill to grill, so either check by feeling the meat or taking off a piece and slicing it open and checking for doneness. If it still pink inside cook it a little longer. Do the same with the vegetables. Cook until tender and just slightly charred, about 15 minutes. Turn every 3 to 4 minutes, to ensure even cooking.
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