Steak Kabobs with Zucchini and Peppers

Why This Is Strictly Keto

Sirloin steak and olive oil carry almost no carbohydrate, and the marinade uses only lemon, Dijon, garlic and herbs, with no sugar, honey or soy sauce. Zucchini, bell pepper and a little red onion add color and bulk for just a few carbs.

Ingredients

• 1½ lb (680 g) sirloin steak, cut into 1½-inch cubes
• ⅓ cup (80 ml) extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 large zucchini, cut into thick half-moons
• 1 red bell pepper, cut into 1½-inch pieces
• 1 yellow bell pepper, cut into 1½-inch pieces
• 1 small red onion, cut into wedges
• Fresh parsley and lime wedges to serve

Instructions

1. Marinate: Whisk the olive oil, lemon juice, Dijon, garlic, oregano, salt and pepper. Add the steak, toss to coat and marinate for 30 minutes at room temperature, or up to 8 hours in the refrigerator.

2. Skewer: If using wooden skewers, soak them in water for 30 minutes. Thread the steak, zucchini, peppers and onion onto the skewers, alternating them.

3. Grill: Heat a grill or grill pan to medium-high. Cook the kabobs for 10–12 minutes, turning every 3 minutes, until the steak reaches 130–135°F (54–57°C) for medium-rare to medium.

4. Rest and serve: Rest the kabobs for 5 minutes, then sprinkle with parsley and serve with lime wedges.

Nutritional Info (per serving, approximate)

Tips

• Cut the vegetables slightly larger than the steak so they do not overcook.
• Do not marinate longer than 8 hours; the lemon juice will start to toughen the meat.
• No grill? Bake on a rimmed sheet pan at 425°F (220°C) for 12–15 minutes, turning once.