Grilled Beef Kebabs

Serves 4 to 6

1 onion, chopped
1/3 cup beef broth
1/3 cup vegetable oil
3 Tbs tomato paste
6 garlic cloves, chopped
2 Tbs chopped fresh rosemary
2 tsp grated lemon zest
2 tsp salt
1 1/2 tsp sugar
3/4 tsp pepper
2 lbs sirloin steak tips, trimmed and cut into 2-inch chunks
1 large zucchini or summer squash, halved lengthwise and sliced 1-inch thick
1 large red or green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
1 large red or sweet onion, halved lengthwise, each half cut into 4 wedges and each wedge cut crosswise into thirds

For the Marinade

Process all ingredients in blender until smooth, about 45 seconds.

Transfer 3/4 cup of the marinade to a large bowl and set it aside.

Place remaining marinade and beef in a 1-gallon zipper-lock bag and toss to coat. Press out as much air as possible and seal the bag.

Refrigerate for at least 1 to 2 hours, flipping the bag every 30 minutes.

Add zucchini, bell pepper, and onion to the bowl with the reserved marinade and toss to coat.

Cover and let sit at room temperature for at least 30 minutes.

Remove the beef from the zipper-lock bag and pat dry with paper towels.

Thread beef tightly onto two 12-inch metal skewers.

Thread the vegetables onto two 12-inch metal skewers in an alternating pattern of zucchini, bell pepper, and onion.

Open bottom vent completely.

Light a large chimney starter mounded with charcoal briquettes 7 quarts.

When top coals are partially covered with ash, pour evenly over center of grill, leaving a 2-inch gap between grill wall and charcoal.

Set cooking grate in place, cover, and open lid vent completely.

Heat grill until hot, about 5 minutes.

Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Leave primary burner on high and turn the other burners to medium-low.

Clean and oil the cooking grate.
Place beef skewers on grill. Directly over the coals or the hotter side of the gas grill.
Place vegetable skewers on the grill, near the edge of the coals or over the cooler side of the gas grill.
Cook (covered if using gas), turning skewers every 3 to 4 minutes, until beef is well browned and registers 120 to 125°F (for medium rare) or 130 to 135°F (for medium), 12 to 16 minutes.
Transfer beef skewers to platter and tent loosely with aluminum foil.
Continue to cook vegetable skewers until tender and lightly charred, about 5 minutes.
Server with beef skewers.

The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Pages 526-527. U.S.A.: Penguin Random House, 2016.