Grilled Steak & Veggie Kebabs

1

This recipe requires BBQ skewers.

2

In a bowl, add the cubed steak, avocado oil, coconut aminos, garlic, salt, pepper and mix to combine. Set aside.

3

While the steak is marinating, cut the vegetables into large chunks.

4

Build the kabobs by alternating between the vegetables and the steak. I like to start with a piece of steak and end with a piece of steak.

5

Fire up the grill on medium heat (approx. 400-450 degrees F will do). Grill the kabobs for about 6-7 minutes per side or until desired doneness of steak.

6

Store any leftovers in an air-tight container in the fridge for up to 3 days.

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Notes: If you’re using wooden skewers, soak them beforehand to prevent them from burning on the grill. They still will a little bit but the soaking helps. If you have time, marinate the steak overnight.

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Substitutions: Swap out any vegetables you don’t like for ones you do like! You can try adding cherry tomatoes or button mushrooms if you prefer.