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Keto Steak Kabobs Recipe
4 servings | measurement in grams is per serving
Per serving | 650 calories | 59 fat | 22 protein | 8 carbs
- 9 ounces top sirloin / 65g
- 1 cup zucchini / 45g
- 1 cup red onion / 20g
- 1¼ cups bell pepper / 35g
- 1½ cups mushrooms / 30g
- 1 teaspoon pepper
- ½ teaspoon salt
- Fresh chopped parsley
- 1½ tablespoons soy sauce / 10g
- ½ cup lemon juice / 20g
- 1 cup avocado oil / 44g
- ¼ cup Worcestershire sauce / 5g
- 2 tablespoons grass-fed butter- melted / 10g
- 1 tablespoon minced garlic / 3g
- 2 tablespoons Italian seasoning
- Pinch of red pepper
- Cut steak into 1-inch pieces.
- Cut bell pepper, and onion into 1-inch pieces.
- Using ¾ of the marinade, place the steak and vegetables in a large bowl (or zip-lock bag) and marinate for a minimum of 2 hours. The longer the better. Set remaining marinade aside.
- Heat the grill on medium-high heat.
- Thread the beef, mushrooms, pepper, and onion onto skewers.
- Brush the meat and vegetables with remaining marinade and season with salt and pepper.
- Place the kabobs directly on the grill and cook for 4-5 minutes per side.
- Remove keto kabobs from the grill and sprinkle the tops with fresh chopped parsley.
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John Shufeldt, MD, JD, MBA, FACEP is an emergency physician by avocation and entrepreneur at heart. He is an author, speaker, serial student, airline transport pilot and multidisciplinary entrepreneur, who has founded and operated several multi-million-dollar businesses.
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