Low Sodium Grilled Beef Kebab
Elevate your grilling game with this vibrant and heart-healthy recipe for Low Sodium Grilled Beef Kebabs—a perfect combination of juicy, marinated beef sirloin, colorful bell peppers, zucchini, red onion, and sweet cherry tomatoes. Infused with a flavorful marinade of olive oil, lemon juice, pear juice, and aromatic spices like oregano and thyme, these kebabs deliver bold taste without the guilt of excessive sodium. The skewers are grilled to perfection, creating tender beef and charred vegetables that are packed with smoky goodness. Quick to prep and ready in under 15 minutes of grill time, these kebabs are ideal for a wholesome weeknight dinner or a festive barbecue feast. Serve them with a crisp salad or warm pita bread for a satisfying, low-sodium meal everyone will savor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef sirloin
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 medium red onion
- 12 pieces cherry tomatoes
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 cup pear juice
- 8 pieces wooden skewers
Instructions
Cut the beef sirloin into 1-inch cubes, ensuring each piece is uniform for even cooking.
Core and cut the red and yellow bell peppers into 1-inch pieces. Slice the zucchini into thick rounds. Cut the red onion into similar sized chunks.
In a mixing bowl, combine the olive oil, lemon juice, pear juice, ground black pepper, garlic powder, dried oregano, and dried thyme to create a marinade.
Add the beef cubes to the marinade, ensuring all pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for more flavor.
Preheat your grill to medium-high heat.
While the grill is heating, soak the wooden skewers in water for about 30 minutes to prevent them from burning during grilling.
Thread the marinated beef, bell peppers, zucchini, red onion, and cherry tomatoes onto the soaked skewers, alternating between the vegetables and the meat.
Place the skewers on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender with a charred edge.
Once cooked, remove the kebabs from the grill and let them rest for a couple of minutes before serving.
Serve the beef kebabs warm, alongside a fresh salad or whole-grain pita bread.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 46.9 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3515 mg | 75% | |
*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.
