1 kg of beef sirloin (can use chicken, lamb, beef)
1/2 cup of olive oil
1/4 cup minced herbs (basil, rosemary, your choice)
3 garlic cloves minced
1 tsp salt
1/4 tsp pepper
3 red, yellow, or orange bell peppers
1 medium red onion, cut into 1/4 inch discs
Cut the meat into 1-2 inch cubes. Cut off all fat and silver skin
Combine meat, 1/4 cup olive oil, 1/4 cup herbs, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a gallon size zipper lock bag.
Refrigerate for at least 1 hour and flip bag after 30 minutes.
Toss the vegetables with oil, season with salt and pepper. Thread each skewers with vegetables of same kind.
Prepare the meat onto skewers. Skewer the vegetables separately so they cook evenly. You can mix veg and meat but it makes cooking complicated.
Using a gas grill, grill kebabs (covered) until well browned on all sides 8 to 12 minutes
Transfer to a platter, tent with foil and let rest for 5-10 minutes before serving.
For Charcoal grilling: build a medium hot single level fire. Grill kebabs for 8 to 12 minutes but leave grill uncovered.
Variation: Add slices of fresh pineapple to the skewers.
To make an Asian marinade:
2 tablespoons olive oil
2 tablespoons soy (or coconut aminos)
1 tablespoon sesame oil
2 scallions minced
1 1/2 tsp minced ginger
1 teaspoon artificial sweetener
1/2 teaspoon red pepper flakes
Calories 321, Fat 17 grams, Fat 17 grams, Protein 36 grams, Carbs 6 grams, Fiber 2 grams