Herbed Beef Kabobs

Ingredients

• 2 tablespoons olive or vegetable oil
• ¼ cup red wine vinegar
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
• ½ teaspoon salt
• 1 lb boneless beef cubes for kabobs
• ½ red bell pepper, cut into 8 pieces
• ½ yellow bell pepper, cut into 8 pieces8 small fresh portabella mushrooms

Instructions

1. 1Combine the oil, red wine vinegar, garlic, rosemary, oregano, and salt in a shallow dish or a large resealable plastic bag. Add the beef cubes, red bell pepper, yellow bell pepper, and mushrooms, stirring well to coat everything evenly.
2. 2Seal the bag or cover the dish tightly. Transfer to the refrigerator to marinate for at least 4 hours, up to a maximum of 24 hours.
3. 3Preheat a gas or charcoal grill. Take the beef and vegetables out of the marinade and discard the remaining liquid. Thread the meat and vegetables alternately onto four metal skewers.
4. 4Arrange the skewers on the grill over medium heat. Close the lid and cook for 7 to 12 minutes, turning them once halfway through, until the vegetables are tender and the meat reaches your preferred level of doneness.
5. 5Cut the beef into uniform 1-inch to 1.5-inch cubes if you are starting with a whole top sirloin instead of pre-cut meat.
6. 6Slice all the vegetables to match the size of the beef cubes so they cook at the same rate on the grill, and use flat-sided skewers to keep the ingredients secure when turning.

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