Rosemary Balsamic Sirloin Kabobs
Simple and straight forward, this recipe could be made the day ahead of time, the morning of to save the marinade time. I make two pounds at once, marinade over night, and freeze off in portion sizes the next day while i skewer my kabob for dinner. That way, all you have to do is pull it out the night before and skewer it the next day just before grilling or baking.
CALORIES: 243.9 |
FAT: 13.8g |
PROTEIN: 25.8g |
CARBS: 3g |