Grilled Beef and Vegetable Kebabs

Updated at: Sat, 20 Jul 2024 17:42:48 GMT

Step 1

Whisk oil, garlic, thyme, lemon zest, salt, and pepper together in medium bowl. Combine beef and 2 tbsp of marinade in 1 gallon zipper bag and toss to coat; press out as much air as possible and seal bag. Toss zucchini and bell pepper with 2 tbsp of marinade in second bowl and cover with plastic wrap. Refrigerate beef and vegetables for 1 hour, flipping bag after 30 minutes

Step 2

Stir parsley and lemon juice into remaining marinade and let sit at room temperature while beef and vegetables marinate

Step 3

Remove beef from bag, pat dry with paper towels, and thread tightly onto three 12 inch metal skewers. Thread vegetables onto three 12 inch metal skewers in alternating pattern of zucchini and bell pepper.

Step 4

For gas grill - turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burners to medium low

Step 5

Clean and oil cooking grate. Place beef kebabs on grill, directly over coals if using charcoal, or over hotter side if using gas. Place vegetable kebabas on cooler parts of grill or near edge of coals if using charcoal. Cook covered, turning kebabs every 3-4 minutes, until beef is well browned and registers to 120 to 125 degrees (for medium rare) 12 to 16 minutes. Transfer beef kebabs to serving platter and tent with aluminum foil. Continue to cook vegetable kebabs until tender and lightly charred, about 5 minutes

Step 6

Remove beef and vegetables from skewers using fork. Serve, passing sauce separately.

0 liked

0 disliked