Beef and Vegetable Kabobs

Name: Beef and Vegetable Kabobs
Ingredients: 1 ½ pounds (about 700 g) beef sirloin, cut into 1 ½ inch (4 cm) cubes; 2 tbsp smoked paprika; 1 tbsp kosher salt; 1 tbsp freshly-ground black pepper; 1 ½ tbsp cayenne pepper; ½ cup olive oil; ¼ cup balsamic vinegar; 1 large onion, wedged; Several assorted bell peppers, cut into 3-inch (7.5 cm) strips; 1-inch (2.5 cm) slices zucchini; 6 bamboo skewers, soaked in water 30 minutes; 1 ½ tsp rosemary, finely chopped; 1 tbsp thyme, finely chopped

Ingredients

1 ½ pounds (about 700 g) beef sirloin, cut into 1 ½ inch (4 cm) cubes
2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp freshly-ground black pepper
1 ½ tbsp cayenne pepper
½ cup olive oil
¼ cup balsamic vinegar
1 large onion, wedged
Several assorted bell peppers, cut into 3-inch (7.5 cm) strips
1-inch (2.5 cm) slices zucchini
6 bamboo skewers, soaked in water 30 minutes
1 ½ tsp rosemary, finely chopped
1 tbsp thyme, finely chopped

Steps

Combine paprika, salt, pepper, cayenne pepper, olive oil, rosemary, thyme and balsamic vinegar in a gallon (4 liter) size zip-top bag. Add beef and refrigerate for at least 1 hour.
Sort beef cubes into equal size rows. Skewer 1 onion wedge, 1 strip bell pepper, 1 slice zucchini from the side, and 3 cubes of meat across the grain in a pattern per skewer.
Grill over medium high heat, turning often, 11 minutes for medium. Serve warm.

More recipes with beef, paprika, cayenne pepper, vinegar, onion, bell pepper, zucchini, rosemary or thyme

Adapted from “Beef and Vegetable Kabobs” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.