Kebobs or skewers of meat and vegetables are a grilling classic. Here, Chef Ann simply combined beautiful grass-fed filet of beef with mushrooms, all marinated in a clean balsamic vinaigrette. Whether you are serving 2 or 22, this is a simple and tasty main dish. It’s great cooked outdoors on a grill, but you can cook them inside on the stovetop as well.

Balsamic Steak & Mushroom Skewers
Serves 4
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Total Time
1 min
Total Time
1 min
  1. 1 lb Filet Mignon
  2. 1 lb mushrooms, sliced in half
  3. 3 tablespoons balsamic vinegar
  4. 2 tablespoons coconut aminos
  5. 4 cloves garlic, minced
  6. 1/2 teaspoon fresh thyme, chopped
  7. Sea salt to taste
  1. Cut the filet into 1” cubes.
  2. Mix marinade ingredients together and pour half over the steak and half over the mushrooms and toss to coat.
  3. Marinate for 30 minutes.
  4. Skewer the steak and mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
  5. The meat will be medium rare.
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