Grilled Beef Kabobs

Flame broiled Beef Kabobs are produced using Large pieces of sirloin steak, marinated for quite a long time in a thick and tasty lemon and rosemary marinade and barbecued alongside red chime pepper, red onion, zucchini, and squash until superbly enlivened with barbecue marks. Include some rice and you have yourself an awesome summer dinner prepared on the flame broil. 

Flame broiled Beef Kabobs are one of my top picks to cook throughout the mid year. Nobody can oppose nourishment on a stick. They concoct quick and don't make a wreck in the kitchen, and you just need to include some rice and you have yourself a dinner that is engaging and filling. The marinade has many flavor parts including hamburger soup, tomato glue, a heavy portion of garlic, onion, rosemary, and lemon. Everything gets handled in the blender to shape a ultra-thick marinade that covers the meat and vegetables well. An entire two teaspoons of salt helps disintegrate a portion of the meat's proteins as it marinates and enables the meat to hold a greater amount of its juices as it barbecues.

Ingredients

Marinade

• 1 onion, chopped
• 1/3 cup beef broth
• 1/3 cup vegetable oil
• 3 tablespoons tomato paste
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons grated lemon zest
• 2 teaspoons kosher salt
• 1 1/2 teaspoons sugar
• 3/4 teaspoon pepper
• 1/4 teaspoon dried thyme

Beef and Vegetables

• 2 pounds sirloin steak tips, cut into 2-inch chunks
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 red onion, cut into chunks

Instructions

1. 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.
2. Place remaining marinade in a large ziptop bag with the beef. Toss to coat and refrigerate for at least 1 to 2 hours.
3. Place vegetables in bowl with marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.
4. 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.
5. 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.
6. Clean and oil the grates and place beef kabobs on hot side of the grill and vegetable kabobs on cooler side.
7. Cover and cook 12 to 16 minutes for the beef, turning skewers every 3 to 4 minutes.
8. Turn vegetable skewers every 3 to 4 minutes, but let them cook about 5 minutes longer than the beef.

Adapted from HERE