Tender Beef Kebabs with Tangy Barbecue Sauce

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 10

Ingredients

For the beef kebabs:
1½ to 2 lb good quality beef (I used top sirloin), cut into 1-inch cubes
3-4 Bellafina peppers, cut into large pieces
1 zucchini, cut in half lengthwise and then cut into ½ inch thick slices
10 small white mushrooms
1 large yellow onion, cut into 1-inch pieces
10 bamboo skewers, soaked in cold water for at least 30 minutes

For the beef marinade:
1 cup olive oil
juice from ½ lemon
1 tsp salt
½ tsp black pepper
2 garlic cloves, chopped
1 tbsp chopped parsley

Other:
1 cup Heinz Carolina Vinegar Style BBQ Sauce
asparagus or other veggies for grilling

Instructions
Combine all ingredients for the marinade in a bowl. Add beef and stir to coat. Cover and refrigerate for 3-4 hours or overnight. Take out of the fridge 30 minutes before grilling.

Preheat gas grill to medium-high heat (450F).

Skewer beef and veggies onto wooden skewers. I usually have 3-4 pieces of meat per skewer.

Grill for 10-12 minutes, rotating every 2-3 minutes, until they reach your desired doneness.

Brush meat with Heinz Carolina Vinegar Style BBQ Sauce.

Grill asparagus or other veggies to accompany the skewers (optional).
Serve and enjoy!

Slightly adapted from a recipe from cookinglsl.com