Grilled Beef Kabobs
A thick marinade made from beef broth, tomato paste, garlic, onion, lemon zest, and rosemary gives these beef and vegetable kabobs tons of flavor.
chopped fresh rosemary
grated lemon zest
Beef and Vegetables
sirloin steak tips,
cut into 2-inch chunks
red bell pepper,
cut into 1 1/2-inch pieces
cut into chunks
To make marinade, process all ingredients in a blender until smooth. Place 3/4 cup of the marinade in a large bowl and set aside.
Place remaining marinade in a large ziptop bag with the beef. Toss to coat and refrigerate for at least 1 to 2 hours.
Place vegetables in bowl with marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.
Remove beef from bag and pat it dry with paper towels. Thread it onto metal skewers or wooden skewers that have been soaked in water for at least an hour. Thread the vegetables on separate skewers.
Heat a gas grill with all burners turned to HIGH for about 15 minutes. Leave the primary burner on HIGH and turn the other burner or burners to medium-low.
Clean and oil the grates and place beef kabobs on hot side of the grill and vegetable kabobs on cooler side.
Cover and cook 12 to 16 minutes for the beef, turning skewers every 3 to 4 minutes.
Turn vegetable skewers every 3 to 4 minutes, but let them cook about 5 minutes longer than the beef.
Recipe adapted from