Beef Zucchini 'N Pepper Kabobs
|Salad oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cracked black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Beef sirloin steak/Beef sirloin tip||1 1⁄2 Pound, cut into 0.25 inch cubes|
|Zucchini||3 Small, cut crosswise into 1 inch pieces|
|Red peppers||2 , each cut into 12 pieces|
Combine oil, wine vinegar, sugar, oregano, pepper and garlic in a small saucepan; cook slowly 10 minutes.
Place beef cubes and marinade in a plastic bag or utility dish, turning to coat meat; tie bag securely or cover dish.
Marinate beef in the refrigerator 6 to 8 hours (or overnight).
Pour off and reserve marinade.
Cut crosswise slits,1/4 inch apart, halfway through each piece of zucchini.
Alternately thread beef cubes, red pepper and zucchini pieces on 4 skewers; brush vegetables with marinade.
Place kabobs on a rack in the broiler pan so that meat is 3 to 4 inches from heat; broil 15 to 20 minutes, depending on doneness desired (rare or medium), turning and brushing with marinade occasionally.
Season lightly with salt if desired.