Ingredients: 3-4 ppl.

1 pound beef boneless top sirloin steak
1 medium bell pepper, cut into 16 one-inch wedges
16 medium mushrooms
3 tablespoon dry Chimichurri
2 tablespoon olive or vegetable oil
1 tablespoon lemon juice or white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
  • Heat coals or gas grill for direct heat.
  • Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece. Mix remaining ingredients.
  • Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.