Grilled sirloin kebabs with garlic rosemary butter: Get the recipe!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini offers a similar texture with fewer calories.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is convenient and still flavorful.

Take olive oil and put it into a bowl.

Add a steak blend of black pepper and kosher salt to the olive oil.

Coat all sides of the sirloin steak with the oil and seasoning mixture.

Add potatoes to the bowl and mix them with the seasoned oil.

Coat portabella mushrooms with olive oil.

Add tomatoes on the vine to the bowl to coat them with oil.

Start skewering the ingredients, beginning with a piece of meat at the far base of the skewer.

Leave space between the pieces on the skewer to ensure even cooking.

For long pieces of meat, pocket them on the skewer while leaving them open.

Preheat the grill to a high temperature for searing the kebabs.

Place the skewers on the hot grill to sear them.

Chop garlic for the garlic rosemary butter.

Add fresh parsley and rosemary to the chopped garlic.

Optionally, add peppers for heat to the butter mixture.

Place the butter mixture on the grill next to the kebabs to heat it up.

Turn the kebabs over on the grill to ensure even cooking.

In the last five minutes of cooking, baste the kebabs with the garlic rosemary butter.

Let the kebabs cook for a little longer after basting before serving.

Cooking Techniques

Equipment Needed

Spice Level: