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Steak & Veggie Kabobs - That Clean Life

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.

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