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Steak & Mushroom Kabobs

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Steak & Mushroom Kabobs

Course: Dinner
Keyword: beef, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Servings: 2
Calories: 327kcal


  • 2 tbsps Coconut Aminos
  • 2 tbsps Balsamic Vinegar
  • 1 tsp Avocado Oil
  • 2 Garlic (clove, minced)
  • 1/4 tsp Italian Seasoning
  • 8 ozs Top Sirloin Steak (cut into cubes)
  • 12 Cremini Mushrooms (medium, whole)
  • 1/4 cup Red Onion (cut into chunks)
  • 4 Barbecue Skewers


  • In a zipper-lock bag or shallow bowl, combine the coconut aminos, balsamic vinegar, oil, garlic, and Italian seasoning. Add the steak and marinate for at least 30 minutes or up to overnight.
  • Assemble the skewers by piercing the steak, mushrooms, and red onions onto the barbecue skewers. Brush the skewers with some of the excess marinade to evenly coat the vegetables.
  • Grill over medium-high heat, rotating occasionally for about eight to 10 minutes or until the steak is cooked to your liking and the vegetables are soft. Divide the skewers between plates and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately two 12-inch skewers.
  • More Flavor

    Add other dried herbs and spices.
  • Serve it With

    Salad, rice, cauliflower rice or other roasted or grilled vegetables.
  • Make it Vegan

    Use tofu instead of steak.
  • Barbecue Skewers

    If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.


Serving: 2g | Calories: 327kcal | Carbohydrates: 12g | Protein: 26g | Fat: 19g | Cholesterol: 88mg | Sodium: 338mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg

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