Sirloin and Summer Vegetable Kebabs with Chimichurri

This recipe came from the latest Martha Stewart magazine. I've been craving my favorite beef kabobs from a local restaurant, but haven't had the chance to go get any, so I decided to make my own to hold me over :-). I loved the flavor of the meet and the chimichurri was really good. I put a little less oregano than called for and would put even less the next time around (I felt like it overpowered the other flavors a little). Kebabs just always look so pretty and are a fun way to eat your veggies. I made a wild rice blend to go with it and loved it...I'm really loving wild rice lately!
1 lb. beef sirloin tips, cut into 1 1/2 in pieces
2 T balsamic vinegar
1 T soy sauce
1/2 t freshly ground pepper
1 med zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
For Chimichurri...
Whisk together:
1/2 c fresh flat-leaf parsley, chopped
1/2 c fresh oregano, chopped
2 cloves garlic, minced
1/4 c Extra Virgin Olive Oil
2 t fresh lemon juice
3/4 t coarse salt

Marinate beef in vinegar, soy sauce and ground pepper for 30 minutes (also soak 4 wooden skewers in water during this time).
Slice veggies into 1 inch pieces.
Heat grill to med-high.
Thread beef onto skewers alternating with vegetables.
Grill for 7-8 min per side.
Drizzle/Dip with Chimichurri.


Natalie said...

such bright beautiful colors! I love grilling kebabs!