Sweet & Sour Beef Kabobs
If you have approximately 25 minutes to spend in the kitchen, Sweet & Sour Beef Kabobs might be an amazing gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 8 and costs $1.26 per serving. One portion of this dish contains approximately 15g of protein, 17g of fat, and a total of 267 calories. Not a lot of people made this recipe, and 9 would say it hit the spot. Head to the store and pick up apple cider vinegar, ground ginger, coconut aminos, and a few other things to make it today. It works well as a side dish. It is brought to you by Fed and Fit. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Sweet and Sour Pork Kabobs, Grilled Sweet and Sour Meatball Kabobs, and Sweet and Sour Grilled Swordfish Kabobs.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup apple cider vinegar
1.5 lbs beef chunks
1/2 cup coconut aminos
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 cup honey
Equipment:
whisk
metal skewers
grill pan
stove
grill
skewers
Cooking instruction summary:
Whisk the honey, coconut aminos, vinegar, ginger, and garlic powder together. Pour them over the beef chunks, stir, and it sit to marinade in the refrigerator for 4 hours or overnight.On the day-of, heat grill or stovetop grill pan.Pierce approximately 8 pieces on a metal skewer. Repeat for the rest of the batch.Grill each kabob for approximately 3-5 minutes on each side, or until nice grill marks are formed.Let cool then slide off skewer to enjoy.Tips: For leftovers, keep refrigerated in an airtight container for up to 5 days.
Step by step:
1. Whisk the honey, coconut aminos, vinegar, ginger, and garlic powder together.
2. Pour them over the beef chunks, stir, and it sit to marinade in the refrigerator for 4 hours or overnight.On the day-of, heat grill or stovetop grill pan.Pierce approximately 8 pieces on a metal skewer. Repeat for the rest of the batch.Grill each kabob for approximately 3-5 minutes on each side, or until nice grill marks are formed.
3. Let cool then slide off skewer to enjoy.Tips: For leftovers, keep refrigerated in an airtight container for up to 5 days.
Nutrition Information:
covered percent of daily need
