Wondering what to serve as a side now that you can make the perfect steak in your air fryer or oven? These vegetable kabobs are a wonderful compliment for a big hearty piece of meat. Personally, I love taking a bite of steak with each of the parts of the kabob for a unique, and incredible taste. I’m not going to lie, I’m getting hungry all over again typing this out.
This recipe takes less than twenty minutes to assemble and cook, tastes out of this world, and is surprisingly healthy. Vegetable kabobs are not only keto friendly, they’re gluten free as well. This makes for a great side to go along with most proteins, and you can easily double the amount if you’re entertaining. If you’re not using an air fryer, all of my recipes can also be made on a sheet pan in the oven.
Please note, most grocery stores will sell kabobs premade in the produce or meat sections if you’re feeling especially lazy, but be prepared to pay a premium.
- A quarter of a zucchini
- A quarter of a squash
- A quarter of a red bell pepper
- A quarter of a red onion
- Four whole white mushrooms
- Wooden skewers
- Slice the zucchini, squash, red bell pepper, and red onion into equal sized pieces.
- Moisten skewers (if wooden).
- Alternating vegetables, add to the skewers.
- Preheat air fryer or oven to 400 degrees.
- Cook on the top shelf for eleven to thirteen minutes (I prefer a little burnt, so use the higher time).
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