300g thick cut Sirloin steaks, trimmed, cut into 3cm cubes
2 x red onion, cut into 3cm chunks
100g button mushrooms
2 medium zucchinis, sliced into 3cm rounds
1 large red capsicum, seeded and cut into 3 cm pieces
4 skewers, soaked for 20 minutes
Gourmet Garden Chimichurri Finishing Sauce
Preheat a grill pan over medium high heat.
Assemble kebabs by threading the vegetables and meat in desired order, allowing 3 pieces of meat per skewer. Season.
Rest for a few minutes, put into container or wrap in foil, and drizzle with chimichurri finishing sauce.