Makes 2 servings
Macros: 386cal, fat 23g, carbs 10g, fibre 3g, protein 33g
318 g Top Sirloin Steak (cut into 1- inch pieces)
3/4 Green Bell Pepper (medium, chopped)
3/4 cup Cherry Tomatoes
3/4 Red Onion (chopped)
4 Barbecue Skewers
Sea Salt & Black Pepper to taste
Pierce the steak, green bell peppers, cherry tomatoes, and red onions onto the barbecue skewers. Season with salt and pepper.
Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals two 13.5-inch (34 cm) skewers.
More Flavour: Add your choice of additional herbs and spices. Use a charcoal grill.
Additional Toppings: Serve with lettuce wraps, grilled corn on the cob or a side of mixed greens.
BBQ skewers: If using wooden skewers, be sure to soak in water for at least 30
minutes before grilling.