Grilled Beef Kebabs, Vegetables with Chimichurri

In terms of getting maximum nutrition without sacrificing flavor, grilling is a great option. It requires minimal added fats and imparts a smoky flavor while keeping meats and veggies juicy and tender.

    This combination does not exist.

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Button Mushrooms 50.0 grams

    Button Mushrooms

    Cherry Tomatoes 25.0 grams

    Cherry Tomatoes

    Red Onion 25.0 grams

    Red Onion

    Chimichurri Sauce by Let's Cook 15.0 grams

    Chimichurri Sauce by Let's Cook

    Beef Sirloin 180.0 grams

    Beef Sirloin

    • Time : 15.0 mins
    • |
    • Calories: 607.0 kcal
    • |
    • Protein : 51.0 g
    • |
    • Fat : 39.0 g
    • |
    • Carb. : 11.0 g
    Mise en Place
    Make sure the kebabs and sauce come to room temperature before cooking.

    Prepare the vegetables as follows:

    Red Bell Pepper: Cut them into cubes
    Cherry Tomatoes: split in half or leave whole
    Green Bell Pepper: Cut them into cubes
    Button Mushrooms: leave whole or cut into halves
    Red Onion: peel and cut into quarters or eighths.
    Pan Grill Kebabs

    Heat some oil in a pan. Lightly season the kebabs. Once the pan is very hot then sear the kebab on all 4 sides. Keep flipping the kebabs until they are cooked to your liking. A rough guideline for time:
    4 minutes for medium rare
    6 minutes well done
    Let the kebabs rest for 5 minutes before serving.
    Pan Grill Vegetables
    Heat some oil in a pan. Once the pan is very hot then start grilling the vegetables, starting with the mushrooms. Followed by the onions, peppers and finally cherry tomatoes. Season the vegetables lightly as they cook.
    Once the vegetables are done, you are ready to serve.