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. 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.