Rosemary Garlic Steak Kebabs

Ingredients

• For the marinade:
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the kebabs:
• 1.5 pounds beef steak (sirloin or flank steak), cut into 1-inch cubes
• 1 bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• Wooden or metal skewers

Instructions

1. Prepare the marinade: In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, finely chopped rosemary, salt, and black pepper until well combined.
2. Marinate the steak: Place the cubed steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or up to 8 hours).
3. Preheat the grill: Preheat your grill to medium-high heat, around 400°F (200°C).
4. Assemble the kebabs: Remove the steak from the marinade and discard the marinade. Thread the steak cubes, bell pepper pieces, zucchini rounds, and onion wedges onto skewers.
5. Grill the kebabs: Place the skewers on the grill. Cook for 10-12 minutes, turning occasionally, until the steak reaches your desired level of doneness.
6. Rest and serve: Once grilled, remove the kebabs from the grill and let them rest for 5 minutes. Drizzle with additional balsamic glaze if desired, and serve warm.