I love these Beef and Vegetable Kebabs!
We celebrated Labor Day with a low-labor recipe for the grill! My daughter Aliyah and I got busy with this yummy beef and vegetable kebabs recipe that I got from my favorite chef Emeril Lagasse (of course I changed it up a bit). This is easy to make and is so delicious. If you’re not into beef, substitute it with chicken or swordfish. Summer is coming to an end and I can’t think of a better way to spend time with my daughter than to teach her how to cook a yummy meal. Make this dish over the weekend and enjoy!
Labor Day pays tribute to the contributions and achievements of American workers. It also symbolizes the end of summer!
Ali in the Valley
Beef and Vegetable Kebabs
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Alison Ball
1 pound of cut beef sirloin
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
2 garlic cloves minced
1 tablespoon chopped fresh rosemary leaves
3 yellow bell peppers cut into 1- inch pieces
2 zucchini or yellow squash cut into 3/4-inch rounds
1 pint grape or cherry tomatoes
Vegetable oil for grill
Coarse salt and ground pepper
In a bowl, combine the beef, 1/4 cup olive oil, Worcestershire sauce, garlic and rosemary: toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes. Heat a grill or grill pan over high. In a bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil: toss to coat and season with salt and pepper. Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto skewers. Lightly oil the hot grill, Grill kebabs, turning occasionally, until beef is medium done and vegetables are tender, about 10 to 15 minutes.