yields 6-8 kabobs

  • 1-1.5 lb organic grass-fed sirloin steak
  • 1 lb baby golden yukon potatoes, steamed
  • 1 lb uncured nitrate/nitrite free bacon
  • 3 bell peppers of different colors
  • 1 yellow onion
  • 8 oz mushrooms
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1/4 cup sriracha
  • Weber Spicy Chipotle Seasoning
  • kabob sticks

Slice the sirloin into 1-inch cubes. Whisk together olive oil, sriracha, rice vinegar, and sea salt. Pour over sirloin and let marinate for at least 30 minutes. Chop the peppers and onion into 1 inch pieces. Place one of the steamed potatoes at the end of the kabob, then wrap a piece of sirloin in bacon and add to the stick. Add peppers, onion, and mushroom, then more sirloin and repeat as desired. Add another potato at the other end of the kabob. Repeat this process until all ingredients are used, and then sprinkle each kabob with chipotle seasoning to taste. Grill for 4-5 minutes on each side or until meat reaches desired temperature. Serve with sweet and spicy sweet potato fries and this citrus broccoli kale slaw for a perfect summer meal.

Nutritional Information: Total Calories 233, Total Fat 10g, Carbohydrates 20g, Sugars 3g, Dietary Fiber 3g, Protein 16g, Sodium 85mg, excellent source of zinc, vitamin B12, and vitamin K