Mediterranean Beef Kabobs

Name: Mediterranean Beef Kabobs
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 1/2 cup olive oil; 2 tablespoons red wine vinegar; 1 lemon (juiced); 1 teaspoon lemon zest; 1/4 cup flat leaf parsley {or curly parsley} (chopped); 2 tablespoons dried oregano; 1 teaspoon dried thyme; 2 garlic cloves (minced); 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 to 2 pounds top sirloin steak (cut into 1/2 inch cubes); 1 red (orange and yellow bell pepper, seeded and cut into 1-inch pieces); 1 medium red onion (cut into 1-inch pieces); 1 large zucchini (cut into rounds); 2 tablespoons olive oil {you will need more for brushing the grill grates}; 1/2 teaspoon salt; 1/8 teaspoon pepper; 8-10 metal or wooden skewers {soak wooden skewers for 15 minutes before grilling}

Celebrate summer with these protein packed, colorful Mediterranean Beef Kabobs. These kabobs scream summer and are always a hit for your backyard BBQ.

Prep20 min
Cook20 min
Total2 hr 40 min
Makes6 servings
Calories372

Ingredients

6 servings

1/2 cup olive oil
2 tablespoons red wine vinegar
1 lemon (juiced)
1 teaspoon lemon zest
1/4 cup flat leaf parsley {or curly parsley} (chopped)
2 tablespoons dried oregano
1 teaspoon dried thyme
2 garlic cloves (minced)
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds top sirloin steak (cut into 1/2 inch cubes)
1 red (orange and yellow bell pepper, seeded and cut into 1-inch pieces)
1 medium red onion (cut into 1-inch pieces)
1 large zucchini (cut into rounds)
2 tablespoons olive oil {you will need more for brushing the grill grates}
1/2 teaspoon salt
1/8 teaspoon pepper
8-10 metal or wooden skewers {soak wooden skewers for 15 minutes before grilling}

Method

1
In a medium mixing bowl whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, parsley, oregano, thyme, garlic, salt and pepper.
2
Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate for 2 hours {due to the lemon in this recipe only marinade for 2 hours and not longer}.
3
When you are ready to grill pull out the steak and let it sit on the counter to come to room temperature.
4
Place the vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. If you are using wooden skewers soak them for 15 minutes in water so they don’t burn. If you are using mental skewers you won’t need to soak.
5
Assemble the kabobs alternating beef, onion, zucchini and bell peppers on the skewers. Discard the leftover marinade from the ziplock bag.
6
Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. Use the remaining marinade to brush on the kabobs as you grill. Let the meat rest for 5 minutes before serving. Garnish with fresh parsley and serve with a tahini yogurt dip!

Notes

Sirloin doesn’t actually require marinade to break down the muscle fibers for tenderness but if you want to infuse flavor, like with this beef souvlaki, then marinading helps with that. I suggest marinading for about 30-45 minutes and no longer than 2 hours as it starts to break down the beef because of the lemon juice. Yes you can mix the marinade up to 3 days ahead and store it in the fridge. You do need to soak them! Soak them in water for at least 30 minutes before grilling to prevent burning. You also can use metal skewers and then you don’t need to soak them.