Libby Wilson


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Marinated Steak Bites w/ Veggie Kebabs & Tahini Dressing

Marinated Steak Bite & Vegetable Kebabs with Tahini Dressing

This versatile and flavorful meal can be made easily and effortlessly modified to use what you have, what you like, and what sounds good. You can use seasonal vegetables like zucchini, mushrooms and eggplant or sub in whatever small potatoes you have on hand.
If you’re feeding a family with varying dietary preferences, you can add pita or rice to the equation to satisfy them while enjoying it served as a Whole30 lettuce wrap for you. It’s a wonderful, flavorful weeknight template to enjoy Country Natural Beef, grilling, and gathering over a colorful meal!
Meat Marinade Ingredients
Tahini Dressing Ingredients (can be made in advance)
  • ¼ cup olive oil
  • ¼ cup tahini
  • 3 tbsp lemon juice
  • 1 tsp date paste *
  • ¼ tsp salt
  • Cracked pepper to taste
  • 3 tbsp ice cold water, more as needed for desired consistency
* 1 dried date, pitted, minced and soaked in boiling water and blended for Whole30 or 1 tsp of honey, maple, sweetener of your choice if not on Whole30.
Vegetable Kebab Ingredients
  • 2 tbsp olive oil
  • 1 pound bell peppers - chopped into 1-2 inch chunks (small, big or any colors you have) 
  • 1 – 1 ½ pounds baby red potatoes - halved and par cooked (or any small potatoes, fingerling, yellow)
Serving Suggestions 
Whole30 / Gluten Free / Paleo / Keto
    - Serve in lettuce wraps using butter lettuce
    - Serve over mixed greens
  1. Once the meat is mostly defrosted you can begin marinating. It’s great to get a couple hours of marinating if possible, but even an hour will work. Mix the marinade in a bowl and pour over the raw steak bites. Toss to coat them all in the marinade, cover it, and return it to the fridge.
  2. For the tahini dressing place the well mixed tahini, olive oil, lemon juice, date paste, salt, and pepper in a medium bowl. Add the ice-cold water in 1 tbsp at a time as you whisk the ingredients. The dressing will seize and become a ‘broken’ consistency once the cold water shocks the ingredients. Keep whisking and adding cold water until it becomes silky, creamy, and emulsified. This can keep for about a week in the fridge if you don’t finish it all.
  3. If you’re using wooden skewers, submerge them in water so they don’t burn on the grill. To par cook the potatoes so they will stab easily onto the skewers put your halved raw potatoes into well salted cold water in a pot on the stove. Cook over medium heat only to a gentle simmer, but do not boil. It can take about 20 minutes until you can partially stick a fork in them. Remove, drain and let cool.
  4. Remove the meat from the fridge to come towards room temperature. Once the potatoes are mostly cooled, add the peppers and onions to the bowl. Pour the olive oil, salt and pepper over and mix to coat them well. To have the best cooked vegetables and meat, we recommend separating the peppers, onions, potatoes, and meat onto skewers as they all cook in different times.
  5. Preheat your clean grill to high heat (450 degrees). Once hot, arrange the skewers on your grill on a diagonal for appetizing grill marks. Try to keep the rearranging to a minimum for best sear and color on the food, flipping the skewers only 1-2 times each. For beef that is cooked medium, approximately 3 minutes on each side.
  6. Remove the kebabs as they are done to your liking. If you’re serving the meal Whole30, you could arrange some butter lettuce on a platter and remove the vegetables and meat onto the platter so everyone can serve themselves and drizzle the tahini dressing over top. You can also use pita for those not eating in a Whole30 or low carb style and everyone can enjoy the same meal served slightly differently. Recipe made in partnership with Cook by Color