Meat and Veggie Kabobs

It's summer! Hooray! Summer makes me really really really wish we had a grill. I made do with my oven and we still had kabobs last night :-)


Beef, Mushroom, and Onion Kabobs with Coconut Milk Dipping Sauce:

Ingredients:

• 1 lb grassfed steak tips
• 10 oz mushrooms
• 1/2-3/4 onion
• 1 cup coconut milk
• 3 tablespoons coconut flour
• salt and pepper

Prepare kabobs by alternately placing meat and veggies on kabob sticks. Preheat oven to 350 degrees and line a baking sheet with foil. Bake kabobs about 8-10 minutes, then rotate and bake another 5-8 minutes or until the beef is cooked to your satisfaction. To make the dipping sauce: heat coconut milk and coconut flour, whisking just until it bubbles. Then reduce heat and add salt and pepper. Continue to whisk until the sauce thickens. Sauce will last about 48 hours in your fridge!

*Makes about 6 kabobs


Chicken, Pepper, and Zucchini Kabobs in Garlic Marinade:

Ingredients:

• 2 chicken breasts, cubed
• 2 medium zucchini
• 1 yellow or orange pepper
• 1 cup olive oil
• 3 tablespoons minced garlic
• 4 tablespoons lemon juice
• salt and pepper

Prepare kabobs by alternately placing meat and veggies on kabob sticks. For the marinade: mix olive oil, garlic, lemon juice, and salt and pepper. Marinade kabobs about an hour. Preheat oven to 350 degrees and line a baking sheet with foil. Place kabobs on baking sheet and pour the marinade over the kabobs. Cook 10-12 minutes, rotate, then cook another 10-12 minutes.

*Makes about 4 kabobs