ingredients

For the Marinade:

• 1/2 cup of olive oil 
• 2 Tablespoons red wine vinegar 
• 1 lemon, juiced  
• 1 teaspoon lemon, zested  
• 1/4 cup flat leaf parsley 
• 2 Tablespoons dried oregano  
• 1 teaspoon dried thyme  
• 2 garlic cloves, minced  
• 1 teaspoon salt  
• 1/8 teaspoon black pepper 

Additional ingredients:

• 1 1/2 to 2 pounds of top sirloin steak, cut into 1/2 inch pieces  
• 1 red , yellow and orange pepper seeded, cut into 1- inch pieces  
• 1 medium red onion, cut 1-inch pieces  
• 1 large zucchini, cut into rounds  
• 2 Tablespoons olive oil, more for brushing on the grill  
• 1/2 teaspoon salt  
• 1/8 teaspoon black pepper  
• 8 - 10 metal or wooden skewers, soak the wood skewers in water for 15 minutes before grilling 

cooking

1. In a medium mixing bowl whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, parsley, oregano, thyme, garlic, salt and pepper. 
2. 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 {due to the lemon in this recipe only marinade for 2 hours and not longer}. 
3. When you are ready to grill pull out the steak and let it sit on the counter to come to room temperature. 
4. Place the vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. 
5. If you are using wooden skewers soak them for 15 minutes in water so they don’t burn. If you are using mental skewers you won’t need to soak. 
6. Assemble the kabobs alternating beef, onion, zucchini and bell peppers on the skewers. Discard the leftover marinade from the ziplock bag. 
7. Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. Use the remaining marinade to brush on the kabobs as you grill. 
8. Let the meat rest for 5 minutes before serving. Garnish with fresh parsley and serve with a tahini yogurt dip!