Ingredients
1 pound beef sirloin, cut into 1-inch pieces
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 red or orange 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
Preparation
In a medium bowl, combine 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 medium 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 eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.
