Grilled Meat Skewer with Basil Marinade

grilled meat skewers with vegetables on baking sheet

5 from 2 votes

Grilled Meat Skewer with Basil Marinade

This Grilled Meat Skewer with Basil Marinade takes advantage
of the best summer produce and the perfect weather to cook outdoors. This recipe fits the Autoimmune Protocol (AIP) and Paleo diets.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 337kcal

Author: Beth Chen

Equipment

Bamboo Skewers

Ingredients

For the Marinade

1/2 cup Extra Virgin Olive Oil
2 tablespoons Homemade Italian Seasonings
2 tablespoons Salt
2 cups Basil Leaves tightly packed
3 tablespoons Apple Cider Vinegar

For the skewer

4 small Zucchini sliced (1/2 inch)
2 pints Button or Cremini Mushrooms
1 Onion cut into 12
1 pound Stew Beef cut into 1 inch pieces

Instructions

Purée marinade ingredients using an immersion blender or
high speed blender.
Add the zucchini and beef into a large bowl.
Pour the marinade over the beef and zucchini.
Toss to combine.
To make the skewers, add a piece of zucchini, mushroom,
onion, then beef and keep repeating until the skewers are full.
Keep making skewers until all the produce and meat are gone.
Time to heat up your grill. Set it at about medium high the
close the cover. The temp should be about 350-400.
Put the skewers on the grill.
Cook for about 5 minutes and then flip and cook for another
5 minutes or until the veggies and meat are cooked through.

Notes

Place the wooden skewers in cold water for 10-30 minutes prior to using so that they don’t burn on the grill.

While the recipe calls for bamboo/wooden skewers, you can also use stainless steel.

While the recipe calls for stew meat, tenderloin or filet mignon are the best cuts but also the most expensive. A second mid price range cut would be porterhouse or rib eye.

This recipe requires a lot of basil. Use this recipe when your basil plant is bursting during its peak. If you aren't growing basil at home, Trader Joe’s has large boxes of basil, which is what I used for this recipe. It comes to about 2 cups of leaves when they are tightly packed.

Nutrition