Today I’m sharing a fantastic keto beef kabob recipe that will make your dinner time special without breaking any diet rules.
These kabobs are packed with flavor and will satisfy your craving for a good, hearty meal that keeps you on track with your keto lifestyle.
When people think about keto recipes, they often worry about bland or boring food. But these beef kabobs are anything but boring!
The marinade is what makes these kabobs truly stand out – it’s a perfect blend of olive oil, beef stock, and carefully chosen seasonings that make the meat tender and absolutely delicious.
What makes this recipe even better is how simple it is to prepare. You don’t need any fancy ingredients or complicated cooking techniques.
Just some good quality beef, basic marinade ingredients that you probably already have in your kitchen, and you’re ready to go.
The marinade does most of the work for you, making the meat tender and flavorful.
This recipe is perfect for both weeknight dinners and weekend gatherings.
👍 Why You’ll Love This Recipe
Perfect Marinade Balance: The marinade in this recipe combines olive oil, beef stock, and balsamic vinegar in just the right amounts. This trio of ingredients works together to make the meat incredibly tender while keeping the carbs super low.
The beef stock adds richness, while the balsamic vinegar brings just enough tang without adding too many carbs.
Perfect For Meal Prep: These kabobs are fantastic for meal prep because you can marinate the meat ahead of time.
You can prepare everything in the morning or even the night before, and when dinner time comes around, you just need to cook them.
Even better, the leftovers taste great the next day – the meat stays tender and flavorful, perfect for lunch boxes or quick dinners.
Flavor Packed Results: The combination of seasonings – garlic powder, onion powder, thyme, and steak seasoning – creates layers of flavor that make every bite interesting.
✨ Recipe Ingredients
- 2 pounds Lean Beef (cut into 2″ cubes)
Marinade
- 1/4 cup Olive Oil
- 2 tablespoons Beef Stock (I recommend this one – amazon)
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Steak Seasoning
- 3/4 teaspoon Onion Powder
- 3/4 teaspoon Garlic Powder
- 1/2 teaspoon Dried Thyme
- 3 Bay Leaves
- pinch of Black Pepper
👨🍳 How To Make
Follow this easy recipe:
Step 1
In a medium bowl, mix the olive oil, beef stock, Worcestershire sauce, balsamic vinegar, onion powder, garlic powder, steak seasoning, dried thyme, bay leaves, and black pepper.
Step 2
Place the meat cubes into a small ziplock bag and then pour in the marinade. Allow the meat to marinate for at least 5 hours in the fridge.
Step 3
Remove the meat from the bag and drain it.
Step 4
Preheat your grill to medium-high.
Step 5
Put the meat on skewers (I recommend metal ones). Grill them until cooked through (about 10-12 minutes).
💡Tips
1. Don’t Skip The Marinating Time
For the best flavor and tenderness, marinate your beef for at least 5 hours, but ideally overnight. This isn’t just about taste – the olive oil and beef stock work together to break down the meat fibers, making them more tender.
If you’re in a rush, even 2 hours will make a difference, but longer marinating time really transforms the meat. The balsamic vinegar in the marinade needs time to penetrate the meat and work its magic.
You’ll notice that meat marinated longer has a more uniform flavor throughout, not just on the surface. Just remember not to marinate longer than 24 hours, as the meat can start to become mushy.
2. Cut The Right Size
If you cut the meat smaller, it can dry out quickly and cook too fast. Larger pieces take too long to cook and might end up charred outside but raw inside.
Use a sharp knife and try to make all pieces as uniform as possible – this ensures everything cooks at the same rate.
When cutting, look for the natural muscle lines in the meat and cut across them, not along them. This helps break up the muscle fibers and makes each bite more tender.
3. Watch The Heat
These kabobs do best with medium high heat, not blazing hot. Too high heat will char the outside while leaving the inside undercooked.
Start with a well heated grill or pan, but don’t go maximum heat. You want to hear a gentle sizzle when the meat hits the heat, not an aggressive sear.
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FAQ
1. Can I use a different cut of beef?
Yes, you can definitely use different cuts of beef for these kabobs! While for this recipe I recommended lean beef, you can use sirloin, ribeye, or even tenderloin.
2. Can I make these kabobs in the oven?
Absolutely! Set your oven to broil and place the kabobs on a broiler pan or a baking sheet lined with foil. Position the rack about 4-6 inches from the heat source. Broil for about 4-5 minutes per side, rotating them to get even cooking.
Keep a close eye on them as broilers can be quite hot and things can go from perfect to overdone quickly.
Keto Beef Kabobs
Print RecipeIngredients
- 2 pounds Lean Beef cut into 2″ cubes
Marinade
- 1/4 cup Olive Oil
- 2 tablespoons Beef Stock (I recommend this one - amazon)
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Steak Seasoning
- 3/4 teaspoon Onion Powder
- 3/4 teaspoon Garlic Powder
- 1/2 teaspoon Dried Thyme
- 3 Bay Leaves
- pinch of Black Pepper
Instructions
- In a medium bowl, mix the olive oil, beef stock, Worcestershire sauce, balsamic vinegar, onion powder, garlic powder, steak seasoning, dried thyme, bay leaves, and black pepper.
- Place the meat cubes into a small ziplock bag and then pour in the marinade. Allow the meat to marinate for at least 5 hours in the fridge.
- Remove the meat from the bag and drain it.
- Preheat your grill to medium-high.
- Put the meat on skewers (I recommend metal ones). Grill them until cooked through (about 10-12 minutes).