156 minutes
Delicious beef skewers marinated with lemon and rosemary, paired with perfectly grilled vegetables.
Onion, chopped
each
cups
cups
tablespoons
Garlic Clove, chopped
each
Fresh Rosemary, chopped
tablespoons
Lemon Zest, grated
teaspoons
teaspoons
teaspoons
teaspoons
Sirloin Steak Tips, trimmed and cut into 2-inch chunks
0 lb
Zucchini, halved lengthwise and sliced 1 inch thick
each
Bell Pepper, stemmed, seeded, and cut into 1.5-inch pieces
each
Sweet Onion, halved lengthwise, each half cut into 4 wedges and each wedge cut crosswise into thirds
each
1. Blend Marinade
Blend all the marinade ingredients (onion, beef broth, vegetable oil, tomato paste, garlic cloves, fresh rosemary, lemon zest, salt, sugar, pepper) in a blender until smooth, about 45 seconds.
2. Marinate Beef and Vegetables
Transfer 0.75 cup of the marinade into a large bowl. Place the remaining marinade and the beef chunks into a 1-gallon zipper-lock bag, tossing the beef well to coat. Seal the bag and refrigerate for at least 1 to 2 hours, flipping it every 30 minutes. Meanwhile, add the zucchini, bell pepper, and onion to the bowl with the reserved marinade, tossing to coat. Let the vegetables sit at room temperature for at least 30 minutes.
3. Prepare Skewers
Remove the beef from the bag and pat it dry with paper towels. Thread the beef tightly onto two 12-inch metal skewers. Thread the vegetables in an alternating pattern onto two additional 12-inch metal skewers.
4. Prepare Grill
For a charcoal grill, open the bottom vent completely and light a chimney starter filled with charcoal. Once the top coals are partially covered with ash, pour them evenly over the center of the grill and set the cooking grate in place. Cover the grill, ensure the lid vent is fully open, and heat until the grate is hot, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat until hot, about 15 minutes. Then, leave the primary burner on high and turn the others to medium-low.
5. Grill Skewers
Clean and oil the cooking grate. Place the beef skewers directly over the coals or hotter side of the gas grill. Position the vegetable skewers near the edge of the coals or on the cooler side of the grill. Grill the beef, turning every 3 to 4 minutes, until well browned and reaches an internal temperature of 120-125°F for medium-rare or 130-135°F for medium, about 12 to 16 minutes. Transfer the beef skewers to a platter and tent with foil to keep warm.
6. Finish Grilling Vegetables
Continue grilling the vegetable skewers for about 5 more minutes until they are tender and lightly charred.
7. Serve
Serve the skewers hot, enjoying the vibrant flavors of lemon, rosemary, and the perfect char.
Replace beef with chicken and lemon-rosemary for a Cajun spice blend. Partner with corn, onion, and bell peppers for a New Orleans-inspired dish.
Swap beef for chicken and rosemary for oregano. Add feta cheese and olives to the veggie mix. Serve with a side of tzatziki and warm pita bread.
Stick with beef but swap lemon and rosemary for soy sauce, ginger, and a touch of honey. Add scallions and bell peppers to the mix and serve with a sprinkle of sesame seeds and a side of steamed rice.
Use shrimp instead of beef and add a kick with a blend of chili flakes, smoked paprika, and cumin to the marinade. Pair with pineapple and bell pepper for a sweet and spicy combination.
Swap beef for lamb and rosemary for fresh mint. Introduce a yogurt-based marinade with a touch of cumin. Grill alongside eggplant and serve with a mint-yogurt sauce.
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