Orange Glazed Beef Kabobs over Cauliflower "Fried" Rice

I stumbled across another good PaleOMG recipe! Well they are all good, but this one didn't have a lot of ingredients and I was familiar with all of the ingredients. I altered the original recipe and used beef instead of chicken, so check out the original recipe below for comparison. Since it was Easter this past Sunday I figured getting out of the kitchen to grill for a little bit would eliminate my meal prep Sunday from getting in the way of Easter cooking. I used to think traveling over the weekend was the biggest challenge of meal prep, but I think holiday weekends are just as challenging. Anyways, this turned out amazing and I would highly recommend anyone to try this one out at least once this summer!

Orange Glazed Beef Kabobs
Ingredients:
For the orange glaze:

• 2 cups orange juice
• ½ cup coconut aminos (I use Bragg Liquid Aminos)
• 1 heaping tablespoon honey
• ¼ teaspoon fish sauce (Red Boat fish sauce is paleo friendly, I recently found it at Whole Foods)
• zest of ½ an orange (about ½ tablespoon of zest)

For the kabobs:

• 1.5 pound beef (I used flank steak), cut into 1 inch cubes
• 1 red bell pepper, cut into 1 inch squares
• 1 yellow bell pepper, cut into 1 inch squares
• 1 orange bell pepper, cut into 1 inch squares
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• sliced green onions, to garnish
• ¼ cup sliced almonds (I omitted)
• 2 tablespoons sesame seeds (I omitted)

Directions:

1. Place a large saute pan over medium heat and add all ingredients for orange glaze. Whisk to combine. Let reduce for about 20-25 minutes. It will reduce by ⅓ and should coat the back of a spoon, that's how you know the sauce is ready. If it's still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and set aside.
2. While the sauce is cooking, this is a great time to toast the almonds and sesame seeds. Place both in a small sauté pan over medium heat and toss for about 10 minutes, until almonds are brown.
3. Using metal skewers, make the kabobs: place a slice of red bell pepper, then a slice or yellow bell pepper, then 4-5 cubes of chicken and repeat with peppers and chicken until the skewers are filled. I was able to make 5 kabobs. Then sprinkle each kabob with salt, garlic powder and onion powder on all sides.
4. Turn grill to a medium high heat and grease with a bit of ghee. Once grill is hot, place kabobs on grill and cook for 4-5 minutes on all 4 sides. Cook until no pink in the middle of the chicken remains OR until the chicken reaches an internal temperature of 165 degrees.
5. As soon as you pull the kabobs off the grill, use a brush to brush glaze on all size of kabobs until completely coated. Leave extra sauce on the side for dipping.
6. Garnish with toasted almonds and sesame seeds and sliced green onions.

Original recipe found here

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1tbs garlic
• 3 Tbsp coconut aminos (I use Bragg Liquid Aminos)
• 3 eggs
• Sesame oil
• Meat of choice (I used the beef kabobs)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked. (Since I paired this with beef kebabs, I did not add meat to the wok and just skipped to the next step).
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice.