Marinated Steak & Veggie Kabobs
2 c. olive oil
⅓ c. red wine vinegar
1 tsp. Worcestershire sauce
2 Tbsp. ketchup
3 garlic cloves, minced
½ tsp. each marjoram, basil, oregano, rosemary, dried
1 ½ lbs. beef top sirloin, cut into 1” cubes
2 medium onions, cut into wedges
1 ½ c. zucchini or yellow squash, cut in large cubes
2 small red, yellow or orange peppers, cut into 1-inch pieces
2 carrots, cut into thick slices
Preparation: In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 c. marinade into a large resealable plastic bag. Add beef. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag and do the same with vegetables. Refrigerate both bags 8 hours or overnight. Drain beef and discard marinade. Drain vegetables and reserve marinade for basting. Place beef and vegetables, alternating as desired, onto 6 metal or soaked wooden skewers. Grill kabobs, covered, over medium heat, or broil 4 in. from heat 10-15 minutes, or until beef reaches desired doneness and vegetables are crisp-tender. Turn occasionally and during the last 5 minutes of cooking, baste with reserved marinade.
