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prep time
12 min
cook time
25 min
ready time
37 min
Keto Steak and Veggie Kebabs
You don’t need a grill to enjoy steak kebabs that are charred on the outside and tender on the inside! These chunks of steak and veggies are coated in sticky mustard to get that crisp outside coating. A full kebab of marinated mushrooms and tomatoes are served on the side.
Jessica L.
Net Carbs
3.6 g
Fiber
1.1 g
Total Carbs
5 g
Protein
35.7 g
Fats
26.2 g
413 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef Sirloin Steak
9 ounce
Tomato Raw (includes Cherry, Grape, Roma)
3-½ ounce
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
3 ounce
Worcestershire Sauce
½ teaspoon
Spicy Brown Mustard by French's
1-½ tablespoon
Olive Oil
1 tablespoon
Salt
¼ teaspoon
Black Pepper, Ground
⅛ teaspoon
Oregano, Dried
½ teaspoon
Garlic, Fresh
1 teaspoon
Onion Powder
¼ teaspoon
Recipe Steps
steps 3
37 min
Step 1
Preheat an oven to 425 degrees. If not already done so, chop the steak into large, kebab-sized chunks (12-14 pieces). Chop the grape tomatoes in half and quarter the mushrooms. Toss all these ingredients in a bowl together with all the remaining ingredients until everything is coated in the sticky marinade.Step 2
Arrange all the steak chunks on a skewer. On 2 more skewers, arrange the tomatoes and mushrooms. Lay the full kebabs on a baking rack set over a sheet tray.Step 3
Bake the kebabs for 25 minutes straight, no rotating. Serve 6-7 pieces of steak with 1 skewer of veggies per person.
