Greek Freak Beef, Shrimp, and Chicken Skewers




I’d like to start by thanking my lovely sister, Katie, and her Henderson Police and Fire Games Champion Husband, Dale Spieker for hosting my family and lending us their kitchen for this shoot. Oh yah, and their “I-can-walk-now” daughter Lilly Jean. Look at these love birds…

This meal is pretty paleo and will put a smile on the face of all who eat it. Serve it with some Greek Freak Cucumber Salad and you’ll eat yourself right into The Zone.

Here is a pic of me with the Mise en Place, ready to poke some meat.

A colorful shot of the grill.

The Finished Product.

And, last but not least, the camera/grill master, D-Spieks! Dale just won the Police and Fire Games CrossFit Competitionhosted by Sin City CrossFit. I am so proud of Dale that tears are dripping into the keyboard as I type…

Here’s a picture of him on the podium. No, nobody poured a celebratory container of Gatorade over his head. That is hard earned sweat that soaked his shirt. What a stud!!! More tears… Is that Joey C.?

An honorable mention goes to Joe “eyes closed” Chacon, bottom left, who risks his life hacking holes in roofs to save others. He took third. Congrats all around to Henderson Fire Department for employing such studs. Give these guys a raise!

If only that “vegetarian” guy who only eats ice cream and potato chips would get on the CrossFit train…

Alright. I hope you enjoyed this article, video and recipe. With that I pack my bags and head for Winnipeg to cook a whole hog for the CrossFit 204 Classic on Saturday.

I hope to see you there, eh…

I’ll do my best to post the Greek Freak Cucumber Salad tomorrow, but please understand if I’m too busy wrestling a 200 pound headless pig to do so. I’ll post it on Monday for sure…

In the mean time, Keep It Paleo!


Paleo Nick

Your Guide to Culinary Fitness

Greek Freak Beef, Shrimp and Chicken Skewers

Ingredient List:

  • 4 Pounds Beef Sirlioin, cut into 1 ½” Cubes 
  • 4 Pounds Boneless, Skinless Chicken Breasts, cut into 1 ½” cubes/strips 
  • 2 Pounds Wild Gulf Shrimp, peeled and deveined, 16/20 size 
  • 8 Bell Peppers, a mix of red, orange, green and yellow, cut in 1 ½” squares, 
  • 4 Red Onions, peeled and quartered 
  • Approximately 25 Bamboo Skewers, soaked in water for a minimum of 1 hour 

For the Marinade:

  • 1 Cup Olive Oil 
  • 1 ½ Cups Red Wine Vinegar 
  • 7 Cloves Garlic, chopped 
  • 1 Red Onion, small dice 
  • 1 Cup Fresh Mint, chopped (1 mini clamshell worth or 1 oz. weight) 
  • 2 Tablespoons Dried Oregano 
  • 2 Tablespoons Ground Turmeric 
  • 2 Tablespoons Chili Powder 
  • 1 Tablespoon Ground Cumin 
  • 1 Tablespoon Ground Black Pepper 
  • Kosher Salt, to taste

Preparation Instructions:

  1. Combine all marinade ingredients in a bowl and whisk together to incorporate. 
  2. Place Beef, Chicken and Shrimp in separate bowls and distribute marinade over them. Use your hands or a spoon to incorporate meat and marinade well, being sure to wash your hands between meats. 
  3. Set aside and allow to marinate for 30 minutes or for up to 24 hours. 
  4. For the Shrimp skewers, I use Shrimp only and fit 5-7 Shrimp on each skewer. 
  5. For the Beef and Chicken skewers, I start and end with meat and in the center, Ido whatever meat/vegetable combination feels right. 
  6. Be sure to keep Beef, Chicken and Shrimp skewers separate to avoid cross-contamination. 
  7. Once skewers are prepared, heat your grill to 450°F over medium-high heat and begin grilling. Then, cook and taste test a piece of the meat to determine how much salt you will apply as you grill. 
  8. Salt all skewers, if needed, as they go on the grill, placing them salted side down. 
  9. The Shrimp skewers only take 5-8 minutes, depending on Shrimp size and grill heat. Cook them until their just opaque, then remove from heat. 
  10. The Beef skewers take 10-15 minutes depending on how you like them. 10 minutes will deliver a medium-rare where 15 will be closer to medium-well. Rotate them often and achieve a crisp, slightly charred outer for best flavor 
  11. The Chicken skewers must be cooked to 165°F internal temperature, this will take 15-25 minutes. Use a thermometer to ensure their doneness. 
  12. Plate these babies up and serve them right away. Refrigerate them for up to 7 days, or freeze them for up to 6 months. 
  13. Do yourself a favor and live off of these for one week of your life, I can ensure you that they will do their part in making that week a good one ☺! 
  14. Share with your friends and enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (124)

Just about everything in this recipe is protein.  We have 4 pounds of beef sirloin and 4 pounds of chicken breasts.  Both have a starting weight of about 1816g and will cook down to weigh about 1508g.  With 28g equaling one block, we get 54 blocks from each of these for a total of 108 protein blocks.  Then we add in the shrimp.  We have 32oz of shrimp and we know that 2oz equal one block so we have an additional 16 blocks from shrimp bringing the grand total to about 124 blocks.

Carbohydrates: (12)

We have very little carbs here, but we have enough to contribute a small count towards our daily total.  We use 8 bell peppers, which will break down into about 8 cups and with 2 cups equaling one block we have four blocks.  Then we have our Red Onions.  These are going to fill about 6 cups total.  With 2/3 of a cup equaling one block, we get 8 blocks from our onions.  We have a carb total of 12 blocks.

Fats: (235)

All of our fats come from our Marinade.  Since it is just a marinade, we are not going to count all of these blocks into our daily count as it is just coating the skewers not actually all being consumed.  So we have about 144 blocks of fat to start with, but we will say that we use a lot less than this in the end product.

Balancing Act:

If we portion the meat and shrimp evenly into the 25 skewers, we will have 25 – 5 blocks skewers of protein, and if we divide the onion and peppers up evenly we will add ½ of a carb block to each one.  As for the fats, like I said, we aren’t consuming all of the olive oil we used to marinade them with so lets say the fats will be in the 3-4 block range per skewer.  Make sure you add in some carbs to top this meal off with.


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