Grilled Southwest Paleo Beef Kabobs

Southwest Paleo Beef Kabobs Recipe

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The summer series continues! Here is another recipe for paleo beef kabobs that is easy to prepare ahead of time, throw in the cooler, then take out and throw on the fire or grill when camping. Kabobs are the best. You get to eat a bunch of meat off of a stick. Who wouldn’t like to do that?

Any combo of veggies for this will work, but we went with a basic onion, pepper and steak combo here. The same goes for the spices. Anything can be substituted, but the combo of the spices we used gives it a fantastic flavor. Have fun and experiment to get different flavors. Throw on the grill and enjoy!

There it is, pretty easy meal to prep and take on the go. Did you make any modifications? Let me know in the comments below! Did you make these? Tag me on Instagram at @dranthonygustin and #cooklikeag so I can check it out and repost!

Here’s how to make it:

Preparation: 10m
Cook Time: 20m
Serves: 2


  • 1 pound grass fed beef (you choose cut)
  • 1 onion, quartered
  • 1 pepper, quartered
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • black pepper
  • sea salt


  1. You can go with metal skewers if you are into longevity, but for camping and going out grilling the wood ones are a fine bet. If you have wood skewers, then it is best to soak them for a few hours in water before you prepare the paleo beef kabobs so that the ends won’t burn and char the meat and veggies when on the grill.
  2. Cut the peppers and onions into chunks and the beef into cubes. Tenderloin and ribeye are going to be your best bets here, just make sure the meat is grass fed.
  3. Alternate however you’d like and skewer the veggies and meat so they fill about 4/5 of the skewer. Leave some room on the ends for handling purposes.
  4. Season generously on all sides with the spices and salt and pepper.
  5. Throw these on a heated grill. There should not be an open flame, only embers from logs or charcoal. Try to only turn once on each side and not flip the kabobs aggressively. Too much turning and fidgeting will make the meat dry! Be patient, but don’t overcook.