4 large garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon grated lemon peel
2 teaspoons dried oregano, preferably Greek
1 teaspoon coarse salt
1/4 teaspoon pepper
1 3/4 lb. beef sirloin steak, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
1. Heat grill. Whisk all ingredients except steak and bell pepper in medium bowl. Add steak; toss to coat. Thread steak and bell pepper onto 4 (10- to 12-inch) metal skewers.
2. Oil grill grates. Grill kebabs, covered, over medium heat or coals 6 to 8 minutes for medium-rare, turning to brown all sides.
Tip of the Day:
Have left over tuna sliders? Turn them into tuna deviled eggs! Mix leftover tuna mixture with hard-cooked egg yolks for tuna deviled eggs. Or make tuna melts: spread the mixture on cocktail rye bread, top with a slice of sharp cheddar cheese and melt under the broiler. For a light lunch of tomato-tuna salad, spoon the tuna mixture into hollowed-out tomato halves.