I search the internet for recipes every day. The recipes are always accompanied by beautiful looking photographs and descriptions that make me want to run to the kitchen and start cooking right away. You know as well as I do though that many times the recipes are just a waste of ingredients and time. There are a few bloggers that I follow, and I know their recipes are going to be great every time. However, it is hard for me to find keto recipes that I’m crazy about online.
I am discovering that most of my favorite meals are the old family favorites that I adjust for keto. There are a few that I may never figure out how to make keto, but with recipes like this, I will never miss them.
These kabobs are fast and oh so delicious! Serve with riced cauliflower and top with your favorite fajita toppings for an outstanding fajita bowl. The cilantro sauce is the pièce de résistance in my opinion. It’s incredibly simple, with only four ingredients, it literally takes these kabobs over the top!
Customize the kabobs to your taste using chicken, beef steak, shrimp or pork with bell peppers, onions, mushrooms, and zucchini. I suggest if making shrimp kabobs that you skewer your shrimp separate from your vegetables. The shrimp will cook faster than the vegetables, so place the vegetable kabobs on the grill about 10 minutes before you start cooking the shrimp kabobs.
- 2 lbs. beef steak (figured macros with sirloin)
- 2 med. zucchini, sliced 1" thick
- 1 med. red bell pepper, cut into 1" pieces
- 1 med. green bell pepper, cut into 1" pieces
- 16-oz. mushrooms
- wooden skewers
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 bunches fresh cilantro
- juice of 2 limes
- 2 Tbsp. olive oil (approximately)
- salt and freshly ground black pepper to taste
- Soak the wooden skewers in water at least 30 minutes before using.
- Light grill and heat to medium-high heat.
- Cut the steak into uniform pieces. Cut the vegetables into bite size pieces. Thread the meat and vegetables on the skewers. Place on a large baking sheet. Brush all sides with olive oil, sprinkle with salt, pepper, garlic powder, and onion powder.
- To make cilantro sauce, place washed cilantro leaves in the bowl of food processor. Add the juice of two limes, and a pinch of salt and pepper. Pulse a few times. While the food processor is running, drizzle in olive oil until desired consistency (about 2 tbsp.). Set aside.
- Place kabobs on grill and cook, turning once of twice until the meat is cooked as desired.
- Remove from grill, cover with foil for about 5 minutes, then serve with cilantro sauce.
Nutritional Information:
4g Net Carbs; 9g Fat; 37g Protein; 246 Calories