Ingredients:

  • 2 lbs (900g) Beef sirloin or top round, cut into 1-inch (2.5cm) cubes
  • 1/4 cup (60ml) Olive oil, extra virgin
  • 1/4 cup (60ml) Lemon juice, freshly squeezed
  • 2 cloves Garlic, minced
  • 1 tablespoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Ground black pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Red pepper flakes (optional, for a bit of heat)
  • 1 Red bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 Yellow bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 Red onion, cut into 1-inch (2.5cm) wedges
  • 8 oz (225g) Cherry tomatoes
  • 1 Zucchini, cut into 1/2-inch (1.25cm) thick slices
  • 8 Wooden or metal skewers (if using wooden skewers, soak in water for at least 30 minutes)

Instructions:

  1. Combine all marinade ingredients in a large bowl or resealable bag. Add the beef cubes, ensuring they are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  2. While the beef is marinating (or just before assembling the kabobs), chop the vegetables into bite-sized pieces.
  3. Thread the marinated beef and vegetables onto the skewers, alternating between beef and different vegetables.
  4. Preheat grill to medium-high heat. Lightly oil the grill grates. Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally, until the beef is cooked through and the vegetables are tender and slightly charred. (Alternatively, broil in the oven, turning halfway through). Check that the internal temperature of the beef reaches 145°F (63°C) for medium-rare.
  5. Remove the kabobs from the grill and let them rest for a few minutes before serving.