Marinade:
1 Onion, roughly chopped
6 Garlic Cloves, roughly chopped
2 Tsp finely grated zest from lemon
2 Tbsp fresh Rosemary, chopped
1/3 Cup of Beef Broth
1/3 Cup of Vegetable Oil, plus extra for cooking grate
3 Tbsp Tomato Paste
2 Tsp Salt
1 1/2 Tsp Sugar or equivalent of artificial sweetener
3/4 Tsp Groud Black Pepper

Beef & Veggies:
2 Lbs. Sirloin, trimmed and cut into 1-2" cubes
1 Large Zucchini, cut into 1/2" wheels
1 Large Red Onion, cut into 1-2" squares
1 Large Red Bell Pepper, Cut into 1-2" cubes

1 Onion, roughly chopped 6 Garlic Cloves, roughly chopped 2 Tsp finely grated zest from lemon 2 Tbsp fresh Rosemary, chopped 1/3 Cup of Beef Broth 1/3 Cup of Vegetable Oil, plus extra for cooking grate 3 Tbsp Tomato Paste 2 Tsp Salt 1 1/2 Tsp Sugar or equivalent of artificial sweetener 3/4 Tsp Groud Black Pepper 2 Lbs. Sirloin, trimmed and cut into 1-2" cubes 1 Large Zucchini, cut into 1/2" wheels 1 Large Red Onion, cut into 1-2" squares 1 Large Red Bell Pepper, Cut into 1-2" cubes

1. Place all marinade ingredients into a blender and process until smooth, about 45 seconds.
2. Toss beef & veggies in a bowl with marinade. Cover with plastic wrap and refrigerate 1 to hours.
3. Skewer beef & veggies on separate kababs.
4. Grill beef on high, and place veggies on a cooler spot of the grill. Grill beef until browned, slightly charred and cooked until preferred doneness, turning every 3-4 minutes. Transfer beef to serving platter, loosely tent with foil and let rest for 10 minutes.
5. Continue to grill veggies until tender and slightly charred, about 5 minutes longer than beef, turning every 4-5 minutes. Transfer veggies to platter with beef, and serve.