Ingredients:

  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional, for a bit of kick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 pounds (900g) beef sirloin steak, cut into 1-inch cubes (about 2.5 cm)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1 zucchini, cut into 1/2-inch thick rounds
  • Wooden or metal skewers (if using wooden skewers, soak in water for at least 30 minutes)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, smoked paprika, cumin, red pepper flakes (if using), salt, and pepper.
  2. Place the beef cubes in a resealable bag or container. Pour the marinade over the beef, ensuring it's evenly coated. Seal the bag or cover the container and refrigerate for at least 2 hours, or preferably overnight.
  3. While the beef is marinating, wash and cut the bell peppers, red onion, and zucchini into bite-sized pieces.
  4. Thread the marinated beef and vegetables onto the skewers, alternating ingredients. Don't overcrowd the skewers.
  5. Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Lightly oil the grill grates to prevent sticking.
  6. Place the kabobs on the preheated grill and cook for 10-15 minutes, turning occasionally, until the beef is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
  7. Remove the kabobs from the grill and let them rest for 5 minutes before serving.