Garlic-Mustard Beef Kebabs

Plan Z Phase: This is a Z2 (ZReduction) recipe. These are fun any time of year. I did them in the broiler so it’s even easy during the winter.  Don’t forget to soak your kabob sticks for about 15 minutes in water. I forgot this time and you can see the charred results in the picture. It was fine but I did run the risk that the stick would crack and fall apart or even flame up so don’t skip the soaking part.

Servings: Serves 4

Ingredients:

• 24 oz of beef tenderloin cut into one inch cubes

For the glaze

• 1/3 cup of mustard use your favorite. The mildest would be Dijon. No sugar though.
• 4 tsp of minced garlic, jar garlic will work
• 2 Tbl of white wine vinegar
• 1 Tbl of Bragg’s aminos
• 1 tsp of dried thyme
• 2 tsp of paprika (I used smoked paprika)
• sea salt and pepper to taste

Instructions:

Put all of the glaze ingredients in a bowl, mix and set it aside to blend the flavors. Good idea to do this about an hour ahead of cooking time.  You can just let it sit in the fridge.

Preheat Broiler

When you are ready to broil or grill, put the meat into the bowl with the glaze. Toss it around. Then thread it onto the soaked skewers. This is a bit messy but that’s part of the fun.

Place the prepared skewers on a sprayed cookie sheet. Put the sheet in the oven on a rack about 4” below the broiling element. Broil for 4 – 6 minutes for medium rare. These will NOT take long. The meat is lean and you are close to the element so unless you like your meat cooked more, keep an eye on them. You can turn them once if you want. I chose not to and they got nicely browned anyway.

Each dieter gets six ounces of beef kebabs.

Enjoy!

Cheers,