Beef and Vegetable Kebabs

By mschweickert

Ingredients

• 1 pound beef sirloin, cut into 1-inch pieces
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary leaves
• 3 red or orange bell peppers, cut into 1-inch pieces
• 2 zucchini or yellow squash, cut into 3/4-inch rounds
• 1 pint grape or cherry tomatoes
• Vegetable oil, for grill
• Coarse salt and ground pepper

Preparation

Step 1

Directions

In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.

Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.

Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.