Nickel Allergy Friendly Beef Kabobs
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper (optional)
For the kabobs
- 1 ½ lb beef sirloin or ribeye, cut into 1 ½-inch cubes
- 2 bell peppers (any color), cut into 1 ½-inch pieces
- 1 large red onion, cut into 1 ½-inch chunks
- 1 tbsp olive oil
For serving
- fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, red wine vinegar, garlic, cumin, smoked paprika, oregano, black pepper, salt, and cayenne (if using) until combined.
- 2
Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
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