In St. Louis, we love the Feast Magazine. Feast is an active part of food and drink in Missouri, Kansas and Southern Illinois that positively promotes the local culinary scene and encourages growth in the industry. Their local magazine posts the best recipes from all over town. In September 2020, Feast highlighted Kenrick's Meats and Catering -- we took their Kabob Recipe and adapted it into an anti-inflammatory recipe to share with you all.
¼cupBragg Liquid Aminoscoconut aminos or tamari soy sauce
3Tbsphoney
2Tbspwhite vinegar
½tspground ginger
½tspgarlic powder
1 ½lbsbeef top sirloin steakcut into 1" cubes
½lbwhole fresh mushrooms
2onionscut into wedges
1red bell peppercut into 1" pieces
1green bell peppercut into 1" pieces
1yellow summer squash or zucchinicut into 1/2" slices
3cupscauliflower rice
2Tbspolive oil
Saltpepper and garlic powder to taste
Instructions
In a large bowl, mix first six ingredients until well combined. Add beef to the bowl and turn to coat well. Cover and refrigerate 8 hours or overnight.
Preheat grill to medium heat.
On 12 metal or soaked wooden skewers, alternately thread beef and vegetables. Discard marinade.
Grill kabobs covered, until beef reaches desired doneness, 10-12 minutes.
Meanwhile, in a medium skillet, heat 2 Tbsp olive oil. Add cauliflower rice with salt, pepper and garlic powder to taste. Cook until heated through, 5-7 minutes.
Evenly divide the cauliflower rice between plates and top with kabobs.
Notes
Use smaller skewers and serve this recipe as a delicious hearty appetizer.
Try this recipe filled with anti-inflammatory benefits with chicken, pork tenderloin or shrimp and any veggies that your family loves.
Option: Grill your protein on the side and have the VEGGIE KABOBS as a side dish.