Beef, Steak Kabobs PD

By Floridaberry

Ingredients

• Makes 12 servngs
• 1 cup red wine vinegar
• 1 cup olive oil
• 2 tablespoons lime zest
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/2 cup firmly packed dark brown sugr
• 3 tablespoons minced garlic
• 2 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 pounds beef tenderloin fillets, cut into 1-inch pieces
• 12 baby bella mushrooms, stems rmoved
• 2 yellow squash, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces

Preparation

Step 1

In a medium bowl, combine vinegar, oil, lime zest, lime juice, lemon juice, brown sugar, garlic, salt, and pepper.

Place beef in a large resealable plastic bag; pour half of marinade over beef. Place vegetables in a separage large resealable plastic bag; pour remaining marinade over vegetables. Seal bags, and chill for 8 to 12 hours, turnng occasionally.

In a shallow pan, place 12 (12-inch) wooden skewers in enough water to cover; soak or 30 minutes.

Remove beef and vegetables from marinade, discarding marinade. Thread beef and vegetables onto skewers. Grill kabobs, covered with grill lid, over medium high heat (350 to 400 degrees) for 15 to 20 minutes, or until desired degree of doneness, turning occasionally.