Beef Shish Kabobs

Serves 6

Prep these up to a day ahead

2 lb Beef tenderloin (or top sirloin steaks; cut into 1 1/2-inch cubes)

1/2 cup Olive oil

3 tbsp Lemon juice

3 tbsp Worcestershire sauce

4 cloves Garlic (minced)

1 tbsp Italian seasoning

2 tsp Sea salt

1/2 tsp Black pepper

3 medium Bell peppers (any color; cut into 1 1/2-inch squares)

1 large Red onion (cut into 1 1/2-inch squares)

1 lb Zucchini (cut into rounds)

1 lb Cremini mushrooms (whole)

1.   Pat the steak cubes dry with paper towels.

2.   In a large bowl, whisk together the marinade: olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, salt, and pepper. Add the beef and mix with tongs.

3.   Cover the bowl with plastic wrap and let the beef marinate for at least 1 hour, up to 24 hours. If you’ll do this for longer than 2 hours, store in the refrigerator. Remove from the fridge 30 minutes before cooking.

4.   Preheat the grill over medium-high heat for at least 10 minutes.

5.   Meanwhile, thread the marinated beef and vegetables onto bamboo or metal skewers, alternating them. Brush any remaining marinade over the beef and veggies.

6.   Place the shish kabobs on the grill and cook for 10-15 minutes, depending on how you like your beef done, turning to different sides every 3-4 minutes.

I recommend metal skewers if possible. I used to always use bamboo

• Pack your skewers tightly. This helps all the pieces stay intact when grilling and flipping.