Beef and Pepper Mushroom Skewers
- Skewer Sticks
- 14 oz Beef Stew Meat cut into bite-size pieces
- 3 cups Baby Portobello Mushrooms sliced in half, (350 grams)
- 2 Green Bell Pepper sliced in to 1/4 inch slices (650 grams)
- ½ tbsp Extra Virgin Olive Oil
- ⅛ tsp Black Pepper
- ¼ tsp Garlic Powder
- ⅛ tsp Sea Salt
- 1 Red Onion sliced, (300 grams)
- ¼ tbsp Extra Virgin Olive Oil
- 2 stalks Scallions sliced, (25 grams)
- ¼ tbsp Red Pepper Flake
- 12 Skewer Sticks
- Note: You can cook these skewers on a stove in a regular pan, with a grill pan, or on the grill. I like to cook the onions separately as I like my onions to get really soft, and I like them sliced thin. However, you cut chop them up and incorporate them onto your skewer. Do whichever you prefer.
- Start by assembling your skewers: beef, then mushrooms, and then peppers, continuing this order until your skewer is full. You should be able to fit three of each on each skewer. Making a total of 12 skewers.
- Then drizzle your skewers with a little extra virgin olive oil, and season with pepper, garlic powder, and salt.
- Heat either your pan, grill pan, or grill to medium heat. Once your pan is hot add your skewers to the pan. You might have to cook your skewers in batches if your pan or grill is not big enough to fit them all at once. (Wrap your cooked skewers in foil to trap the heat while cooking the remaining skewers)
- Cook for 15 minutes, rotating the skewer every 3 minutes, to ensure they are cooked evenly. If you have a lid to your pan or grill, I find covering or closing the lid will help everything cook a little more evenly and all the way through. If you do not have a lid, you could cover your skewers with tinfoil to trap in the heat while cooking.
- If you did not add the red onion to your skewer now is the time to saute them. Heat a medium pan to medium heat. Add your sliced red onions to the pan and drizzle with a little oil. Cook for about 10 minutes on medium heat stirring or tossing often to prevent burning.
- Once your skewers are done, plate them, then top them with your sauteed red onion, sliced scallions, and a sprinkle of red pepper flake.
These Beef and Pepper Mushroom Skewers are a quick and easy dinner that you can serve alongside your favorite starchy carbs. I love these with smashed potatoes, orzo, or sweet potato fries! No matter the time of year it is, these skewers will have you thinking about summer.
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
The fat In this recipe comes from the beef and the oil. If you wanted to decrease the fat in this recipe you could choose a leaner cut of meat rather than stew meat. You could choose a grass feed beef which will also be slightly lower in fat.
The carbs in this recipe come from the Mushrooms, Peppers, and Onions. All of which are super easy to adjust to hit your specific macros. If you need fewer carbs you could use less of any of these. If you wanted more carbs you could easily increase these. Or you could sever these skewers with the side of your favorite carb: sweet potato fries, rice, orzo, smashed potatoes…whatever your heart desires.
The beef is the protein. Which is very easily increased or decreased. Although you will want to keep an eye on the amount of fat. By making changes to the amount of beef you will also be adjusting the fat.
Yes, this recipe is meal prep-able and will last up to 6 days in the fridge.
No, this recipe is not freezer-friendly. I find that without any sauce this beef gets really chewy once it has been cooked, frozen, and then re-heated.