Roasted Beef Skewers with Veggies

There is something fun and enticing about eating food off a stick! 🙂

This past Friday I decide to make some yummy oven-roasted beef skewers (normally cooked on the grill). I have to say, the meat came out super tender and juicy and the veggies were roasted to perfection!

It didn’t take long at all. Everything was done and ready to be eaten in just a short amount of time.



Roasted Beef Skewers with Veggies



Serves 4-5 people

Gluten-Free / Dairy-Free / Paleo-Friendly

Author: Cynthia of



  • 10 x 15 Pyrex or other oven-safe baking dish
  • 1-2 pounds top sirloin steak (cut into large cubes)
  • 1 pack of wooden skewers
  • ½ large organic red onion (cut into large square slices)
  • 7 large organic baby bella mushrooms
  • 1 large organic purple squash (cut into large cubes)
  • 2 tbsp. olive oil
  • Several dashes of dried parsley
  • Several dashes of garlic powder
  • Salt/pepper to taste


  1. Preheat oven to 350°F.
  2. While the oven is heating up, start putting together your skewers.
  3. Alternate the pieces you add to the skewer sticks; a piece of meat, mushroom, onion and squash – repeat.
  4. Add 2 tbsp. olive oil to your 10 x 15 baking
  5. Add the skewers (I was able to fit 10) to the dish and sprinkle with the salt, pepper, garlic powder, and parsley.
  6. Cover with foil and bake.
  7. Bake for 25-30 minutes or until cooked; turning occasionally and using a baster to moisten.
  8. NOTE: make sure you don’t over-cook the meat or it will come out too dry. 



I made my roasted skewers with buttered {vegan of course} quinoa and a side of spinach topped with avocado slices and lemon juice. It was SO delicious!

Hope you enjoy!




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