Paleo Teriyaki Beef Skewers with Vegetables

Paleo, Keto, Low-Carb, Gluten-Free, Soy-Free, Refined Sugar-Free Minimal Ingredients, Allergy-Friendly, Easy

These delicious and flavorful soy-free Paleo teriyaki beef skewers and vegetables are perfect for weeknight meals or meal prepping for the week ahead.

Simplify dinner tonight with this easy to assemble and execute healthy Paleo meal filled with nutrient-dense vegetables and beef covered in a flavorful soy-free teriyaki sauce.

Start marinating your beef and vegetables 24 hours beforehand for an intense teriyaki flavor or as little as 30 minutes. This dish is kid-friendly and perfect for those with allergies. Enjoy your teriyaki beef and vegetables as is, top over your favorite salad, wrapped in a coconut wrap, or served over a bed of riced cauliflower.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your beef and vegetable skewers turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Teriyaki Beef Skewers with Vegetables

Ingredients

stew beef

Paleo-approved teriyaki sauce store-bought or homemade

small baby bella mushrooms, whole

large bell peppers, quartered

medium white onions, quartered

avocado oil

sea salt

freshly ground black pepper

1. In a medium-sized bowl or a resealable bag, combine stew meat and teriyaki sauce and marinate in the refrigerator for 30 minutes or up to 24 hours before grilling.

2. In another medium-sized or resealable bag, combine mushrooms, bell peppers, onions, avocado oil, sea salt, and black pepper and marinate in the refrigerator for 30 minutes or up to 24 hours before grilling.

3. When you are ready, preheat the grill (or cast iron grill pan) to medium heat (about 375 degrees). If you are using wooden skewers, start soaking them in water (this will keep the skewers from starting on fire).

4. Thread 4 skewers with marinated beef and thread the remaining 4 skewers by alternating vegetables. (I’ve found that grilling the meat and vegetables separate allows me to leave the vegetables on longer without overcooking the meat).

5. Grill skewers over direct heat for 8 to 10 minutes, turning every 2 minutes or until meat is cooked and vegetables are fork-tender.

How to Make Paleo teriyaki beef skewers with vegetable

How to Store Paleo Teriyaki Beef Skewers with Vegetables

Remove meat and vegetables from their skewers and store them in an airtight container in the refrigerator for 3 to 5 days. Grill extras for leftovers! This recipe is excellent for adding to your favorite salad, meal prepping the week’s lunch, serving over a bed of riced cauliflower, or cutting up and making an egg bake for the week’s breakfast.

Paleo Easy Family Meals and Tips
Managing a family of picky eaters and playing tango with time is stressful enough. Planning, prepping, and preparing shouldn’t be a chore or stressful, it should be fun and enjoyable.

Essential Equipment for Making Paleo Teriyaki Beef Skewers with Vegetables

Bamboo or Metal Skewers – Bamboo skewers are inexpensive and easily sourced. If you are trying to avoid waste, switching to metal skewers are great for long-term use.

Grill or Cast Iron Grill Pan – I love using our charcoal grill for grilling! I know many people don’t have the room for one or don’t feel comfortable over an open fire, so another option is using a cast iron grill pan over the stove.

How to Make Paleo teriyaki beef skewers with vegetable

More Paleo Beef Recipes

Crockpot Beef & Vegetable Stew – Delicious beef and vegetable stew ready when you walk into the door!

Beef Stir Fry – Enjoy this flavorful soy-free dinner full of hearty vegetables and beef.

Beef Stroganoff – Your traditional beef stroganoff made with Paleo-approved ingredients in the crockpot.

Basic Staples for Making Paleo Teriyaki Beef Skewers with Vegetables

Beef – Grass-fed and organic when possible or from a reputable and trusted source.

Teriyaki Sauce – I use Primal Kitchen’s teriyaki sauce to save time in the kitchen. If you want, switch this out with your favorite homemade Paleo teriyaki recipe!

Produce – Local or organic produce is always best. If you can not source either, buying conventional produce will work! It’s best to wash all produce before using!

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!

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How to Make Paleo teriyaki beef skewers with vegetable
How to Make Paleo teriyaki beef skewers with vegetable
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Paleo Teriyaki Beef Skewers with Vegetables

These delicious and flavorful soy-free Paleo teriyaki beef skewers and vegetables are perfect for weeknight meals or meal prepping for the week ahead.
Course Dinner
Keyword beef, grilled, teriyaki
Prep Time 10 minutes
Cook Time 10 minutes
Marinate 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 490kcal
Author Angela Blanchard

Equipment

  • 8 Bamboo or Metal Skewers
  • Grill or Cast Iron Grill Pan

Ingredients

Instructions

  • In a medium-sized bowl or a resealable bag, combine stew meat and teriyaki sauce and marinate in the refrigerator for 30 minutes or up to 24 hours before grilling.
  • In another medium-sized or resealable bag, combine mushrooms, bell peppers, onions, avocado oil, sea salt, and black pepper and marinate in the refrigerator for 30 minutes or up to 24 hours before grilling.
  • When you are ready, preheat the grill (or cast iron grill pan) to medium heat (about 375 degrees). If you are using wooden skewers, start soaking them in water (this will keep the skewers from starting on fire).
  • Thread 4 skewers with marinated beef and thread the remaining 4 skewers by alternating vegetables. (I've found that grilling the meat and vegetables separate allows me to leave the vegetables on longer without overcooking the meat).
  • Grill skewers over direct heat for 8 to 10 minutes, turning every 2 minutes or until meat is cooked and vegetables are fork-tender.

Nutrition

Calories: 490kcal | Carbohydrates: 15g | Protein: 55g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 1407mg | Potassium: 1263mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2794IU | Vitamin C: 119mg | Calcium: 66mg | Iron: 6mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.