Kabobs are a grilling staple. Anything on a stick is instantly tastier.
MAKES: 5 servings
1 SERVING: 348 Calories, 24 g Fat, 5 g Carbs, 26 g Protein
1¼ lbs (681 g) beef sirloin, cubed
8 oz (225 g) white mushrooms, cut into 1-inch (2.5-cm) pieces
1 green bell pepper, seeded, cored and cut into 1-inch (2.5-cm) pieces
½ red onion, cut into 1-inch (2.5-cm) pieces
1 tbsp (15 ml) olive oil
Salt and black pepper, to taste
3 tbsp (45 g) butter
2 tsp (6 g) garlic, minced
1 tbsp (5 g) fresh parsley, chopped small
Turn the grill to medium-high heat.
Thread the beef, mushrooms, bell pepper and onion onto skewers. Brush with the olive oil and season generously with salt and black pepper. Grill the kabobs until seared, 4 to 5 minutes per side.
In a small pan over medium-low heat, melt the butter, add the garlic and cook for 1 minute. Remove the pan from the heat and stir in the parsley. Add salt and black pepper to taste.
Remove the meat and veggies from the skewers and toss in the garlic butter sauce.
*See image.
TIP: You can use a broiler if you don’t have access to a grill. Prepare the skewers as directed above, place on a baking sheet coated with olive oil and broil until seared, 4 to 5 minutes per side.