beef & mushroom kabobs

Kabobs? Skewers? Satays? Brochettes? No matter what you call them it’s all meat on a stick grilled to perfection. I’m going to let you in on a little family secret…my aunt’s famous flank steak marinade. It is perfect for just about any cut of beef and I have changed it just slightly to make it paleo-amenable. I made these skewers over the long weekend at a lovely cottage, they are the perfect easy entertaining dish paired those pork and pineapple skewers, that fantastic kale salad and veggie skewers.

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beef & mushroom kabobs
adapted from aunt peggy

2 lbs grass-fed beef (sirloin, rib eye) cut into 1.5 inch cubes
1/4 cup tamari
3 tbsp maple syrup
1 tsp garlic salt
1 tsp ground ginger
1 green onion, chopped
3/4 cup olive oil
1 pkg cremini mushrooms – halved
skewers – pre-soaked in water for 30 minutes

Whisk tamari, maple syrup, garlic salt, ginger, green onion and olive oil in large ziploc bag or sealable container. Add beef and marinade for up to 24 hours – turning occasionally to coat beef.

Add mushrooms to marinade 30 minutes before removing beef.  Thread beef onto pre-soaked skewer alternating with mushrooms. BBQ for about 5-6 minutes per side.

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