Ingredients
- 1 tsp minced onions
- 2 tsp ground ginger
- 1/4 cup Gluten Free Soy Sauce
- 1/2 cup of olive oil (Affiliate Link)
- 1.5 lb of beef chuck cubed
- 1 box of larger Cherry tomatoes (I used heirloom tomatoes)
- 2 large Red Pepper
- 1 large yellow onion
- Salt and Pepper to taste
- 3 heads of Romain lettuce
- Olive Oil (Affiliate Link)
- Salt and Pepper to taste
Instructions
- In the morning: marinate the beef cubes: 1 tsp minced onions, 1-2 tsp ground ginger, 1/4 cup Gluten Free Soy Sauce, 1/2 cup of olive oil (Affiliate Link) and 1.5 lb of beef chuck cubed. Cover in a bowl and put in the refrigerator for several hours. Turn them over mid-day.
- In the morning: prep by cutting up all the onions and peppers into 1 inch or so pieces. Add to the refrigerator in a separate covered bowl.
- In the morning: soak the skewers in a baking pan of water so that it is covered with water. This helps the skewers not burn when on the grill.
- Before cooking assemble the beef cubes and all the vegetables. I alternated the different veggies. If you don't want the tomato to the end, you can add them in the middle.
- Add to a hot grill 10 minutes total. Turn every 5 minutes.
- Cut the Romaine heads in half and then drizzle olive oil (Affiliate Link) and salt and pepper on it. Set aside. At the 5 minute mark, turn the kebab and then add to the grill cut side down to heat up.
Notes
TOOLS (Affiliate Link) NEEDED: Wooden skewers.
Depending on the size of your beef cubes and the veggies, it could make up to eight servings.
Nutrition
- Serving Size: 1 kebab stick
- Calories: 294.87 kcal
- Sugar: 3.28 g
- Sodium: 567.92 mg
- Fat: 21.09 g
- Saturated Fat: 4.06 g
- Trans Fat: 0.21 g
- Carbohydrates: 7.57 g
- Fiber: 2.33 g
- Protein: 20.54 g
- Cholesterol: 53.58 mg