Beef and Vegetable Kabobs
These sirloin and vegetable skewers get their character from a bold, quick marinade of smoked paprika, cayenne, balsamic vinegar and fresh rosemary and thyme. The vinegar and olive oil carry the spices into the beef during a one-hour rest in a zip-top bag. Threading the meat across the grain keeps each cube tender to bite. Onion, bell pepper and zucchini char at the edges on the grill and round out a full plate.
Instructions
Put the paprika, salt, black pepper, cayenne, olive oil, rosemary, thyme and balsamic vinegar into a gallon (4 liter) zip-top bag and shake or squeeze the bag to mix the marinade.
Add the sirloin cubes, seal the bag and refrigerate for at least 1 hour. Soak the bamboo skewers in water for 30 minutes before you use them so they are less likely to burn.
Lay the beef cubes out in even rows so the portions are easy to divide. Thread each skewer with 1 onion wedge, 1 strip of bell pepper, 1 slice of zucchini pushed on through its side, and 3 cubes of beef pierced across the grain, arranging the pieces in the same pattern on every skewer.
Grill the skewers over medium-high heat, turning often so all sides cook evenly. About 11 minutes gives beef that is medium. Serve warm.
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