Celebrate summer with these protein packed, colorful  Mediterranean Beef Kabobs. Steak and a rainbow of vegetables is  marinated in a Mediterranean inspired sauce and grilled to perfection.


MARINADE Olive Oil | Red Wine Vinegar Lemon | Flat Leaf Parsley Oregano | Thyme Garlic Cloves | Salt And Pepper KABOBS Sirloin Steak | Zucchini Yellow And Orange Pepper Olive Oil 

In a mixing bowl, whisk the marinade ingredients together. Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate for 2 hours.


When you are ready to grill pull out the steak and let it sit on the counter to come to room temperature. Place the vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them.

Assemble the kabobs alternating beef, onion, zucchini and bell peppers on the skewers. Discard the leftover marinade from the ziplock bag. Grill the kabobs over high, direct for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees.

Let the meat rest for 5 minutes before serving. Garnish with fresh parsley and serve with a tahini yogurt dip!