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low carb kebobsSummer isn’t over yet, which means there’s still time to throw some fresh vegetables on the grill.

These beef sirloin kebobs can be dipped in a simple but flavorful chimichurri sauce made with olive oil, lemon juice, sea salt, and fresh herbs. 

Ingredients

1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper

For the chimchurri sauce:

1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt

Directions

Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

Adapted from Martha Stewart.com

 

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