let me see ya grill

Meal prep for the week of 8/6/18-8/10/18

This is not a drill! My best friend's wedding is in just 40 short days and that calls for healthier food choices to keep it ripe and keep it tight for bridesmaid's duties. I've found the quickest and easiest way to meal prep healthy foods for the week is to grill proteins and veggies kabob style so everything can cook at the same time.

The trick to grilling is to be patient and cook everything at a low-medium heat, only flipping once. These kabobs took about 15-20 minutes (about 10 minutes per side) to cook.

Now for the prep... before even slicing and dicing the veggies, you need to soak the wooden skewers in water, so they don't burn when you put them over open flame. I just let them soak while I wash and cut the veggies and prep the protein (about 10 minutes).

For these kabobs I paired Trader Joe's top sirloin steak with mushrooms, red onion, red bell peppers, yellow bell peppers and yellow zucchini squash. When washing off the mushrooms, do your best to not over saturate them with water; they lose their flavor when they've soaked in water. Dry all the veggies off and get to choppin'.

You want to chop the veggies into 1-inch chunky pieces, with everything being the same size so they cook evenly. The chunkier chop, the better. Cut the steak (or whatever protein you're using) into 1-1/2 inch cubes. I put everything into separate bowls to make the kabob assembly go a little faster.

Once you've assembled all the kabobs, drizzle with avocado oil, pink Himalayan salt and freshly ground black pepper. Start the grill and get to grilling.

Grill each side of the kabob over medium/medium-low heat for 10 minutes or until desired temperature is achieved for the steak. **cook chicken until it reaches an internal temp of 165 F to avoid under cooked chicken**

Blonde appetit!

Grilled Steak and Veggie Kabobs

Servings: 4-5 Prep time: 10 minutes Cook time: 20 minutes

Total time: 30 minutes


  • 1 lb top sirloin steak

  • 1 large yellow zucchini

  • 1 large red onion

  • 16 oz mushrooms

  • 2 red bell peppers

  • 2 yellow bell peppers

  • Avocado oil

  • Pink Himalayan Salt

  • Freshly Ground Pepper

  • 10-12 long wooden skewers


  1. Soak wooden skewers in water.

  2. Wash all veggies. Cut peppers, onion, and zucchini into 1-inch pieces. If the mushrooms are large, cut those into 1-inch pieces as well.

  3. Cube steak into 1-1 1/2 inch pieces.

  4. Assemble steak and veggies into any combination you choose. I generally try to add at least two pieces of steak to each skewer.

  5. Once all kabobs are assembled, drizzle with avocado oil and season with salt and pepper.

  6. Grill over medium/medium-low heat 10 minutes each side.

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