Summer 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.
Sirloin and Vegetable Kabobs With Chimichurri Sauce (Low Carb)
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.
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