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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE MARINADE: Place all ingredients in blender and process until smooth, about 45 seconds. Transfer ¾ cup marinade to large bowl and set aside. | 2. FOR THE BEEF AND VEGETABLES: Toss remaining marinade and beef in second large bowl. Cover with plastic wrap and refrigerate 1 hour or up to 2 hours, tossing beef after 30 -minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes. | 3. Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12-inch metal skewers, rolling or folding meat as necessary to maintain 2-inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper, and onion. | 4. FOR A CHARCOAL GRILL: About 30 minutes before grilling, light large chimney starter mounded over rim with charcoal (7 quarts, about 120 briquettes). When top coals are partially covered with ash, arrange all coals in center of grill in even layer, leaving 2-inch gap between grill wall and charcoal. Set cooking grate over coals, cover, and heat grate until hot, about 5 minutes. | 5. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. | 6. Place meat skewers in center of grill directly over coals and vegetable skewers near edge of coals but still over fire. Grill beef skewers until well browned, slightly charred, and instant-read thermometer inserted into center of meat registers 125 degrees for medium-rare, 12 to 16 minutes, turning every 3 to 4 minutes. Transfer beef skewers to serving platter, loosely tent with foil, and let rest 10 minutes. Continue to grill vegetable skewers until vegetables are tender and slightly charred, about 5 minutes longer (17 to 21 minutes total), turning every 4 to 5 minutes. Transfer vegetables to platter with beef. Remove beef and vegetables from skewers and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	6		chopped	-	-	-	-
lemon zest	2	teaspoons	grated	-	-	-	-
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
beef broth	1/3	cup		5.6	0.032	0.912	0.17600000000000002
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
table salt	2	teaspoons		0.0	0.0	0.0	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
sirloin steak	2	lb	cut	1214.9361	0.0	193.8458	48.5974
zucchini	1	pound	trimmed cut	95.2545	14.1067	12.2924	1.8144
red bell pepper	1		stemmed seeded cut	-	-	-	-
red onion	1	halved	trimmed peeled discarded cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.