Being on a Keto diet, I am always on the hunt for great easy recipes I can make that are low on carbs. On one of my usual Pinterest sessions, I found a recipe for fajita vegetable Kabobs. The recipe seemed pretty easy and straight forward but in an attempt to add protein and add my “Trisha Spin” to the recipe, I decide to add steak and make a cajun butter and thus the Steak and Vegetable Kabob with Cajun Butter was born.
Grilling during the summer time is literally Robbie’s favorite and he would do it every day if I let him. So this recipe is perfect for the grill masters out there but its also suited for the lazy chefs who aren’t interested in watching a grill. You can just pop these babies in the oven and let them cook.
The vegetables I used can easily be replace or substituted for any one you are more fond of. Thats the beauty of this recipe, you can really make it you own. I used, green and red bell peppers, mushrooms, zucchini and red onions. Some veggies I think would have gone just as well are, corn (if not Keto), Brussel sprouts, asparagus and squash. All of those who have definitely great additions to steak.
Steak and Vegetable Kabobs with Cajun Butter
Grilled skewers with steak and summer veggie
If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
Cut the zucchini into 1-inch rounds. Cut the Steak, bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Half the mushrooms. Work the steak and vegetables onto the skewers in a random pattern.
Melt the butter and whisk with Cajun seasoning and lemon juice.
Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with cajun butter. Serve warm!
