Keto Steak Kebab

Chimichurri steak kebab will become one of your favorite ways to eat steak. The chimichurri sauce will add delicious flavor to your steak.

Yield: 6 servings

Time taken: 30 minutes (5 minutes to prepare 25 minutes to cook)

Ingredients

1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes

fresh ground pepper

1 1/4 tsp kosher salt

1 large red onion, (cut into large chunks)

18 cherry tomatoes

6 bamboo skewers, soaked in water for 1 hour

For the chimichurri sauce

2 packed tbsp parsley, finely chopped

2 packed tbsp chopped cilantro

2 tbsp red onion, finely chopped

1 clove garlic, minced

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp water

1/4 tsp kosher salt

1/8 tsp fresh black pepper

1/8 tsp crushed red pepper flakes

Recipe

Use salt and pepper to season the meat.

Mix vinegar, olive oil, salt and red onion in a bowl. Rest aside for 5 minutes.

Add all the remaining ingredients in the bowl and mix properly. Set aside.

Grill the steaks on high heat.

Transfer the steaks to a plate.

Serve with chimichurri sauce.

Enjoy!

Nutritional information (per serving):  219 Cal, 13 g Fat (Sat fat g), 62.5 mg chol., 355.5 mg sodium, 5.5 g carb., 1 g fiber, 20 g protein.

Keto Instant Pot Rotisserie Chicken

An amazing, tender, juicy Instant Pot rotisserie chicken which will be loved by your whole family.

Yield: 4 servings

Time taken: 45 minutes (5 minutes to prepare and 40 minutes to cook)

Ingredients

1 whole chicken 

1 and 1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon granulated garlic

1 teaspoon paprika

1 and 3/4 Tablespoons avocado oil

1 yellow onion quartered (optional)

1 lemon halved (optional)

1 cup chicken stock or broth

Recipe

Make sure to remove all the parts from chicken cavity.

Once removed now rinse and dry the chicken.

Place lemon into the chicken cavity.

Combine all the spices and add oil to the spices.

Turn on your Instant Pot.

Rub the spices and oil mixture on the chicken.

Put the chicken in the preheated Instant Pot.

Keep the chicken flipping for about 3 to 4 minutes until crispy.

Add the chicken stock in the Instant Pot.

Place the lid on and lock the Instant Pot.

Set the Instant Pot to manual high pressure for about 25 minutes.

Allow the Instant Pot to depressurize naturally for about 15-20 minutes

Remove the lid and take out the chicken on a serving plate.

Let it cool for 5 minutes before serving

Serve and enjoy!

Nutritional information (per serving):  93 Cal, 6 g Fat (Sat fat 1.1 g), 24 mg chol., 249 mg sodium, 5.5 g carb., 1.5 g fiber, 5.7 g protein.