Classic Beef Shish Kebabs

Beef marinade:
2 tsp olive oil
1 teaspoon chopped fresh rosemary
2 tsp red wine vinegar
3 large garlic cloves, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 pound trimmed beef sirloin, cut into 1-inch cubes

Vegetable marinade:
2 tsp olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
2 cups cherry tomatoes
1 cup frozen pearl onions, defrosted
2 yellow bell peppers, seeded and cut into 1-inch pieces (red or orange bell peppers also work well)
1/2 pound cremini mushrooms, stemmed and halved (or can sub 1/2 lb large chunks of portabello mushrooms)
1 pound small new potatoes, scrubbed
1 medium zucchini, cut into chunks
1 small eggplant (ichiban or Asian-style), cut into chunks

Combine 2 teaspoons oil, rosemary, red wine vinegar, garlic, salt, and pepper in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally. Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers.

Combine 2 teaspoons oil, lemon juice, salt & pepper in a large bowl. Add tomatoes, onion, bell pepper, mushrooms, zucchini, eggplant, and potatoes, tossing to coat. Thread each vegetable separately onto 12 (12-inch) skewers. Place beef and vegetable kebabs on a preheated grill. Grill potato kebabs about 12-15 minutes, until potatoes are tender. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.

**Note** Both beef and veggies can be marinated overnight for easier preparation.