Grilled Vegetable and Beef Skewers
¼ cup reduced-sodium soy sauce
1 tbsp tomato paste
2 tsp canola oil
2 cloves garlic, minced
1½ tsp dried oregano leaves (or dried rosemary)
¼ tsp freshly ground black pepper
1 lb (454 g) sirloin steak, cut into 1-inch cubes (“Mom” prefers organic)
1 medium red bell pepper, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
To make marinade, in a small bowl, whisk together soy sauce, tomato paste, oil, garlic, oregano and pepper.
Place beef in a large resealable plastic bag. Add marinade. Seal bag and turn several times until beef is coated with marinade. Marinate in the refrigerator for at least 1 hour.
Alternately thread the marinated beef, red peppers, green peppers, zucchini and onions onto metal skewers or wooden skewers that have been soaked in water.
Preheat grill to high setting. Grill for 10 to 15 minutes, turning and brushing occasionally with leftover marinade, until beef is cooked to desired degree of doneness.
Remove skewers from grill and cover loosely with foil. Let rest for 5 minutes before serving.
Makes 4 servings.
*Recipe and image courtesy of Brent Garell, author of The Cook-a-Palooza Experience. Visit Cookapalooza.com.*