Balsamic-Olive Beef Kebabs Recipe - Low Carb & Healthy
Low carb recipe for Balsamic-Olive Beef Kebabs which belongs to the Beef recipe category.
- 1 pound (455 g) beef round roast, trimmed
- cup (120 ml) olive oil
- cup (60 ml) balsamic vinegar
- 1 clove garlic, crushed
- About 16 stuffed green olives
- medium onion
- Salt and pepper
Cut the beef into cubes about 1 inches (4 cm) square.
Put them in a nonreactive bowl or in a large resealable plastic bag.
Combine the olive oil, balsamic vinegar, and garlic.
Reserve some marinade for basting and pour the rest over the beef cubes.
If you're using a bowl, stir the whole thing up to coat the cubes.
If you're using a resealable plastic bag, press out the air, seal it, and turn it a few times to coat.
Either way, throw the beef in the fridge and let it marinate for at least a few hours.
If you're going to use bamboo skewers, this is a good time to put them in water to soak, too.
When it's time to cook, first get a fire going.
You'll want to set a gas grill on medium or let coals get well covered with ash.
Now, pull out the beef cubes, the olives, and the half onion.
Cut the onion half into quarters.
Separate the onion into its separate layers.
Drain the marinade off of the beef cubes.
Skewer a beef cube, then an olive, then a layer of onion, then a beef cube, and so forth.
Build all three skewers evenly.
Sprinkle the kebabs lightly with salt and pepper.
Fire ready? Throw the kebabs on the grill and cook for about 7 to 10 minutes per side.
Baste a few times with the reserved marinade, using a clean utensil each time.
You want them cooked through but still a little pink in the center.
Each serving will have 5 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 4 grams; 34 grams of protein.