Low Sodium Beef Shish Kabob
Savor the bold, vibrant flavors of this **Low Sodium Beef Shish Kabob**, a heart-healthy take on a classic favorite. Perfectly tender chunks of marinated beef sirloin are paired with a colorful medley of fresh vegetables, including red and green bell peppers, zucchini, red onion, and juicy cherry tomatoes. The marinade, made with olive oil, balsamic vinegar, garlic, and fresh rosemary, infuses the beef with rich, aromatic flavors while keeping the sodium content in check. Grilled to perfection in just 15 minutes, these kabobs are a quick and nutritious meal that’s as beautiful as it is delicious. Whether you’re serving it at a summer BBQ or a weeknight dinner, these skewers are sure to impress with their smoky charred flavor and satisfying bite. Pair with a simple side salad or whole-grain pilaf for a balanced, wholesome meal.
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Recipe Information
Ingredients
- 1.5 pounds Beef sirloin, cut into 1-inch cubes
- 1 large Red bell pepper, cut into 1-inch pieces
- 1 large Green bell pepper, cut into 1-inch pieces
- 1 large Red onion, quartered and layers separated
- 2 medium Zucchini, sliced 1/2-inch thick
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 0.5 teaspoon Freshly ground black pepper
Instructions
In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, chopped rosemary, and freshly ground black pepper to create the marinade.
Add the beef cubes to the marinade, stir well to coat evenly, and cover the bowl with plastic wrap. Allow the beef to marinate in the refrigerator for at least 1 hour for the best flavor.
While the beef is marinating, prepare the vegetables by cutting the red and green bell peppers, zucchini, and red onion as specified in the ingredients list.
Preheat your grill to medium-high heat.
Remove the marinated beef from the refrigerator and set aside.
Thread the beef and vegetables onto skewers, alternating between the beef, bell peppers, zucchini slices, onion layers, and cherry tomatoes to create a colorful and well-balanced skewer.
Once the grill is heated, place the skewers on the grill grates. Cook for 12-15 minutes, turning occasionally, until the beef is cooked through and vegetables are tender. Ensure even cooking by rotating the skewers frequently.
Remove the kabobs from the grill and serve immediately, enjoying the medley of flavors with family and friends.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 38.7 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5060 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
