Low-Carb Marinated Beef Kabobs
This favorite recipe for Marinated Beef Kabobs is something I used to make at Lake Powell, and these tasty beef kabobs are low-carb, Keto, low-glycemic, gluten-free, Paleo, Whole 30, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
In one of my previous lives (before food blogging!) I used to cater houseboat trips on Utah’s beautiful Lake Powell
, and this recipe for Low-Carb Marinated Grilled Kabobs
was one of my favorite things to make on the houseboat. This recipe became popular even with the old photos
, but when I made it again recently I decided it must have a photo update. When when I took these new photos I remembered how hard it is to photograph hunks of meat, but even if I don’t love the new photos completely, I think they’re definitely an improvement!
And this marinade for beef is absolutely delicious! This recipe was a hit with Jake and his girlfriend Aubrey, and I think any red meat lover would enjoy this for a tasty meal from the grill. When I made this at Lake Powell I always used red wine in the marinade, but I’ve been making it with beef stock instead of wine for quite a few years now. And if you skip the Worcestershire Sauce (or use a Paleo/Whole 30 approved Worcestershire Sauce) these delicious low-carb and Keto Kabobs can easily be Paleo or Whole 30 as well.
If you live in a place where grilling season only lasts a few months a year, you can definitely cook kabobs like this on a Stove-Top Grill Pan or a George Foreman Grill as well. Either way you cook these tasty kabobs, I hope you enjoy trying the recipe!
Trim the beef and cut into cubes about 2 inches square. Whisk together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, oregano, thyme, black pepper, and bay leaves to make the marinade. Let the meat marinate at least 4-6 hours in the refrigerator, or longer is fine if you’re at work all day.
Drain the meat, thread on to skewers, and let it come to room temperature while the grill heats to medium-high heat. (Double skewers
are great for Kabobs if you don’t have blade skewers
like these gorgeous ones I got in Istanbul
.) When kabobs are nicely browned on one side, turn and cook until done to your liking. (See full recipe below for approximate cooking time.) With kabobs it’s easy to take off one piece and cut into it or use a digital meat thermometer
to test for doneness.
More Tasty Ideas for Kabobs:
20 Low-Carb Kabobs or Skewers for the Grill ~ Kalyn’s Kitchen
Greek-Style Beef Kabobs ~ Cupcakes and Kale Chips
World’s Easiest Kabobs with Grilled Zucchini and Sausage ~ Kalyn’s Kitchen
Steak Kabobs ~ That Skinny Chick Can Bake
Grilled Greek Chicken Kabobs with Feta Dill Sauce ~ From Valerie’s Kitchen
Grilled Chicken Kabobs with Asian Marinade ~ Kalyn’s Kitchen
Low-Carb Marinated Beef Kabobs
(Makes 4 generous kabobs but recipe can easily be doubled, recipe created by Kalyn and cooked for years on houseboats at Utah’s Lake Powell.)
2 pounds lean beef cut into 2 inch cubes
(Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)
2 T beef stock or red wine
2 T balsamic vinegar
1 T Worcestershire sauce
(use a Paleo/Whole 30 approved Worcestershire Sauce if desired)
1/4 cup olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. steak seasoning
(any brand, I used my homemade Montreal Steak Seasoning)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
black pepper to taste
2 bay leaves
Trim most of the visible fat from the meat and cut into 2″ cubes. Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
When ready to cook, drain kabobs while you preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
Grill kabobs to desired doneness, turning as soon as you get some nice grill marks on the first side.
Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer
to check the temperature.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This would be a perfect main dish for low-carb eating plans or any phase of the South Beach Diet, and if you omit the Worcestershire Sauce it can also be approved for Paleo or Whole 30 diets. For the South Beach Diet, remember the guideline to use beef with less than 10% fat.
Find More Recipes Like This One:
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, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.