Sweet & Sour Beef Kabobs get a simple, but flavor-packed marinade, then are quickly grilled for an easy meal that can feed a crowd!
While a perfectly seasoned and grilled steak takes first place on my list of “favorite ways to eat beef,” flavorful beef kabobs are a close second. Truly.
Not only are they delightfully flavorful, but they’re so darn handy! We make them in bulk on the weekends and the enjoy the leftovers for days. They make a nice addition to a hearty salad over some steamed broccoli with cauliflower rice. So many possibilities!
This recipe is extra special because it’s a sneak peek into my new “Fed+Fit Gameday Feast” eCookbook! Yep, I have a collection of sports feast-centered recipes and they’re ALL delicious. I took 7 of my favorite gameday foods and applied a healthful, thoughtful, Paleo nutrition spin. The book is actually completely FREE for you to download. I’ve got it set-up as a “thank you” gift when you subscribe to my newsletter! On the newsletter, we like to chat about fun nutrition topics and spill all the beans on the latest Fed+Fit happenings. You can expect regular exclusive content and exclusive Real Food brand discounts! …oh, and a free eCookbook! It’s win-win-win!
Here’s a list of the other recipes in the Fed+Fit Gameday Feast:
- Spiced Seed Chips (nut-free and egg-free)
- Semi-Homemade Guacamole
- 7-Layer Dip
- Loaded Sweet Potato Skins
- Lemon Pepper Vegetable Skewers
- Crispy Baked Buffalo Wings
- Sweet & Sour Beef Kabobs
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Now back to those kabobs …
The sweet & sour marinade is mega. You’ll want to use it on EVERYTHING.
I especially enjoy beef and veggie kabobs during tailgates and other gameday celebrations because they’re a low-maintenance food. You can hold the stick and just nibble away.
Sweet & Sour Beef Kabobs
- 1.5 lbs beef chunks
- 1/4 cup honey
- 1/2 cup coconut aminos
- 1/4 cup apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 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.