Beef Shish Kabobs

Cut meat into 1–2-inch cubes. I actually got a package of boneless country ribs on sale that was already cut into chunks, very budget friendly. You can also use tri-tip or sirloin for this if you prefer. Pour the A1 steak sauce into a bowl or large Ziplock bag with the chunks of meat. Allow for the meat to marinate for several hours or overnight.

Soak your skewers in water for 30 minutes before cooking. Preheat grill to 400 degrees F. Cut the bell peppers and red onion into desired sizes for the shish kabobs. Cut the ends off of the zucchini then cut in half lengthwise. Clean and skewer the mushrooms. The zucchini and mushrooms only take a few minutes to cook so I like to cook them separately, so they don't get overcooked and mushy.

Build your beef kabobs with slices of colorful bell pepper pieces, red onion and marinated meat.

Put everything on the grill and shut the lid. Remove the zucchini and mushrooms as soon as they have grill marks.

Prepare salad. I used a combination of lettuces from the garden. I love red romaine because it adds color and a sweet nutty flavor, and it also doesn't bolt as quick as some of the other varieties. Cut zucchini into bitesize pieces and cut the mushrooms in half, serving them together in a bowl.

Once shish kabobs are cooked, remove from the grill and allow to rest for 10 minutes. For best results serve immediately.

Serve beef shish kabobs on a platter with a bowl of grilled zucchini and mushrooms, a bowl of salad and your favorite dressing. Enjoy!