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Paleo Egyptian Shish Kabobs

Posted on01.14.19 by Nelle

Paleo Egyptian Shish Kabobs

These Paleo Egyptian Shish Kabobs are made with a simple marinade that had my mouth watering. Usually lamb is used for shish kabobs, but I use chicken and beef here. You can use chicken, beef, lamb, or a combination of all three, if you like. The meat, spices, garlic, onions, and peppers are a perfect mix.

You can add your favorite vegetables to create your own flavor combinations. I used peppers and onions because they tend to have a similar cooking time as the meat. If you choose to use other vegetables that cook at a faster rate, you can put them on individual skewers and cook them separately.

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Ingredients for Paleo Egyptian Shish Kabobs

1 pound beef ribeye, cut into 1 ½ inch cubes

1 pound chicken breast, cut into 1 ½ inch cube

2 tablespoons Egyptian Spice Mix

6 medium garlic cloves, minced

¼ cup cold pressed extra virgin olive oil 

2 large onions, cut into wedges

1 large green bell pepper, cut into wedges

Instructions for Paleo Egyptian Shish Kabobs

Combine seasoning mix with garlic cloves and olive oil in a marinator or gallon-sized plastic bag, add beef and chicken cubes, toss to coat. Cover/seal and allow to marinate for 1-2 hours in the refrigerator.

Preheat oven to 400° F. Thread beef, chicken, onions, and peppers onto metal or water-soaked bamboo skewers.

Note: If you are using bamboo wood skewers, submerge them in water and allow to soak for 30 minutes prior to use.

Next, place the shish kabobs on a cookie sheet or in an oven-safe pan and bake for about 25 minutes (rotating 90° every 5 minutes) until meat is cooked through. I cooked mine across a cast iron griddle. They fit perfectly and the griddle was there to catch any drips, but a cookie sheet will work just fine.

Remove the shish kabobs from the oven and allow to rest 3-5 minutes before serving. Enjoy!

Grilling Paleo Egyptian Shish Kabobs:

Prepare your grill: For a gas grill, preheat on high for about 10 minutes. If you are using coals, add enough to cook over high heat for about 10-15 minutes.

Place shish kabobs directly on preheated grill, over the flames. Keep the lid open and watch them carefully, so they don’t overcook or burn. Grill 10-12 minutes, rotating 90° every 4-5 minutes, until meat is cooked through. 

Remove shish kabobs from the oven and allow to rest 3-5 minutes before serving. Enjoy!

Paleo Egyptian Shish Kabobs

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Nelle Weaver

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Ingredients

  • 1 pound beef ribeye, cut into 1 ½ inch cubes
  • 1 pound chicken breast, cut into 1 ½ inch cube
  • 2 tablespoons Egyptian Spice Mix
  • 6 medium garlic cloves, minced
  • ¼ cup cold pressed extra virgin olive oil
  • 2 large onions, cut into wedges
  • 1 large green bell pepper, cut into wedges

Instructions

  • Combine seasoning mix with garlic cloves and olive oil in a marinator or gallon-sized plastic bag, add beef and chicken cubes, toss to coat. Cover/seal and allow to marinate for 1-2 hours in the refrigerator.
  • Preheat oven to 400° F. Thread beef, chicken, onions, and peppers onto metal or water-soaked bamboo skewers.
  • Note: If you are using bamboo wood skewers, submerge them in water and allow to soak for 30 minutes prior to use.
  • Next, place the shish kabobs on a cookie sheet or in an oven-safe pan and bake for about 25 minutes (rotating 90° every 5 minutes) until meat is cooked through. I cooked mine across a cast iron griddle. They fit perfectly and the griddle was there to catch any drips, but a cookie sheet will work just fine.
  • Remove the shish kabobs from the oven and allow to rest 3-5 minutes before serving. Enjoy!
  • Grilling Paleo Egyptian Shish Kabobs:
  • Prepare your grill: For a gas grill, preheat on high for about 10 minutes. If you are using coals, add enough to cook over high heat for about 10-15 minutes.
  • Place shish kabobs directly on preheated grill, over the flames. Keep the lid open and watch them carefully, so they don’t overcook or burn. Grill 10-12 minutes, rotating 90° every 4-5 minutes, until meat is cooked through.

Nutrition

Calories

1804 cal

Fat

68 g

Carbs

76 g

Protein

178 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Categories Beef/Bison, Chicken/Poultry, Paleo Recipe Index, Uncategorized Tags: beef recipe, chicken recipe

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Hello! Nice to meet you!

Welcome to Farmgirl Paleo. I'm glad you are here. I hope you will stay a while.
Hello! My name is Nelle Weaver. I'm a Certified Health and Lifestyle Coach at NourishingFarmgirl.com and a Paleo food and lifestyle blogger here at FarmgirlPaleo.com.
My husband and I write about our simple life, including gardening, canning, dehydrating, fermenting, beekeeping, and other homesteading skills on my website MamasHomestead.com.
When I’m not writing and creating tasty recipes in the kitchen (and teaching others to do the same), I enjoy spending time with my family backpacking, hiking, and camping. I also love to express my creativity. Sewing, quilting, photography, and many other outlets take up my extra time. Read More…

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