These have to be one of the best things to ever come off a barbeque
Pesto Vinagrette
4 1/2 Cloves of Garlic
1 1/2 tsp Salt
3 Cups Parsley
1 1/2 Cups Basil
4 Tbsp Red Wine Vinegar (I use a little more)
1 1/2 Tsp Sugar
1 Cup Olive Oil
Pepper to taste
-Puree the garlic and salt in a food processor
-Add the basil and parsley and puree until it's a paste, chop the herbs up as much as possible before adding to the food processor
-Slowly add the vinegar, then the sugar, then the oil while pureeing.
- Set some of the pesto aside to serve alongside the skewers, about 2 tbsp per person
Skewers
1 1/2 lbs Sirloin steak, cut into roughly 1 inch cubes
1 Red Pepper
1 Yellow/Orange Pepper
1 Zuchinni
1 Red Onion
-If using wooden skewers, soak in water for at least 20 minutes before using.
-Cut the vegetables into roughly 1 inch squares, substitute your own vegetables if desired.
-Thread the steak and vegetables onto the skewers.
-Cover skewers in the pesto vinagrette and let marinate for around 1 hour.
-Cook on the BBQ, brushing the pesto on the skewers.
-Serve with the pesto set aside from earlier for dipping.
It should serve about 4 people, but when I make them, it usually only serves two, we like to gorge ourselves
