Grilled Beef Kabobs - July 23rd, 2011

Grilled Beef Kabobs
Serves 4 to 6

Marinade

1 medium onion, roughly chopped (1 1/4 cups)
6 medium garlic cloves, roughly chopped
2 teaspoons finely grated zest from 1 lemon
2 tablespoons chopped fresh rosemary leaves
1/2 cup beef broth
1/3 cup vegetable oil, plus extra for cooking surface
3 tablespoons tomato paste
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon black pepper

Beef and Vegetables

2 lbs sirloin steaks, cut into 2-inch chunks
1 large zucchini trimmed into 1-inch chunks
1 large red or green bell pepper, cut into cubes
1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds

1) For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.

2) Toss remaining marinade and beef in a large bowl. Cover and refrigerate 1 hour or up to 2 hours, tossing beef after 30 minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.

3) Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12 inch metal skewers, rolling or folding meat as necessary to maintain 2 inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper and onion.

4) Prepare grill: Turn all burners to high and heat with lid down until very not, about 15 minutes. Scrape grate clean with grill brush and oil grate.

5) Place skewers on grill and grill with the lid down. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Turn burners to low and continue cooking vegetables for another 6 min, until they appear tender and slightly charred.
6) Serve – either on skewers, or remove from skewers before serving and serve on a large platter.