Pesto Sirloin Skewers with Grilled Vegetables & Pesto Flatbreads

Pesto Sirloin Skewers with Grilled Vegetables & Pesto Flatbreads

Pesto Sirloin Skewers with Grilled Vegetables & Pesto Flatbreads

Looking for an easy BBQ recipe that's packed with flavour? These Pesto Sirloin Skewers feature tender premium sirloin seasoned with Boars Night Out White Lightning Double Garlic Butter Seasoning, chargrilled vegetables, and homemade pesto flatbreads. Perfect for entertaining, weekend BBQs, or a family dinner with a difference.

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Ingredients

Sirloin Skewers

Grilled Vegetables

  • 1 red capsicum, seeded and halved
  • 2 zucchini, thickly sliced diagonally
  • 1 red onion, cut into wedges
  • 40g baby spinach leaves

Pesto Flatbreads

  • 1¾ cups (255g) self-raising flour
  • 1½ cups (420g) Greek-style yoghurt

To Serve

  • Salt and cracked black pepper

Method

Step 1: Prepare the Sirloin Skewers

Thread the sirloin pieces evenly onto 12 skewers.

Generously season all sides with Boars Night Out White Lightning Double Garlic Butter Seasoning, then brush with ¼ cup of the basil pesto.

Set aside while you prepare the vegetables and flatbreads.

Step 2: Grill the Capsicum

Preheat a barbecue or chargrill to high heat.

Place the capsicum halves skin-side down and cook for approximately 5 minutes, or until softened and lightly charred.

Transfer to a bowl, cover, and allow to cool slightly.

Step 3: Cook the Vegetables

Place the zucchini and red onion onto the grill and cook for 4-5 minutes, turning occasionally, until tender and lightly charred.

Transfer to a large bowl.

When the capsicum is cool enough to handle, tear into strips and add to the zucchini and onion mixture. Toss gently to combine.

Step 4: Make the Pesto Flatbreads

In a large bowl, combine the self-raising flour and 1 cup of the Greek yoghurt.

Mix until a dough forms, then turn onto a lightly floured surface and knead until smooth.

Add 2 tablespoons of the remaining pesto and knead until evenly incorporated.

Divide the dough into four portions and roll each portion into an oval approximately 5mm thick.

Cook on the barbecue or chargrill for 2 minutes per side, or until golden and cooked through.

Transfer to a serving platter.

Step 5: Cook the Sirloin Skewers

Place the skewers onto the hot grill and cook for 5-7 minutes, turning regularly, or until cooked to your preferred level of doneness.

Remove from the heat and rest for 3-5 minutes before serving.

Step 6: Assemble and Serve

Combine the remaining Greek yoghurt with 1 tablespoon of pesto to create a creamy pesto yoghurt.

Spread the pesto yoghurt over the warm flatbreads.

Top with the grilled vegetables and baby spinach.

Arrange the sirloin skewers over the top.

Mix the olive oil with the remaining pesto and drizzle over the skewers and vegetables.

Season with salt and cracked black pepper and serve immediately.

Tips for Success

  • For the most tender results, don't overcook the sirloin. Medium-rare to medium is ideal.
  • Soak bamboo skewers in water for at least 30 minutes before using to prevent burning.
  • Add mushrooms, cherry tomatoes, or halloumi to the skewers for extra flavour.
  • Make the flatbreads ahead of time and quickly reheat them on the BBQ before serving.

Why You'll Love This Recipe

✅ Perfect for BBQ season
✅ Packed with garlic butter and pesto flavour
✅ Quick and easy to prepare
✅ Great for entertaining family and friends
✅ Uses premium My Meat Online Sirloin Steak

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