Paleo Beef Kebabs

http://www.rubiesandradishes.com/2013/11/01/paleo-beef-kebabs/

Paleo Beef Kebabs

Equipment
Skewers (I used these bamboo ones, but you can use metal or whatever you have on hand)
Barbeque

Ingredients
1 small onion, chopped
5 cloves garlic
1 teaspoon orange zest
1 tablespoon rosemary, chopped
1/4 cup fresh squeezed orange juice
1/4 cup olive oil
2 tablespoons tomato paste (I prefer this one because it is organic and comes in a glass jar)
1 teaspoon sea salt
1/2 teaspoon black pepper

2 lbs. sirloin, cut into 2 inch pieces
1 zucchini, cut into 1 inch rounds
1 yellow summer squash, cut into 1 inch rounds (half the large pieces)
1 red onion, cut into chunks
1/2 green bell pepper, cut into 1.5 inch chunks
1/2 red bell pepper, cut into 1.5 inch chunks

1. Marinade: Place all ingredients in a food processor and blend until smooth, about 1 minute. Reserve 1/4 cup marinade for the vegetables. Place beef in a bowl and cover with the marinade. Toss to make sure it is well coated. Refrigerate for 4 hours to overnight. Remove the beef from the refrigerator 30 minutes before cooking, to allow it to come to room temperature.
2. 30 minutes before grilling, toss the vegetables with the 1/4 cup reserved marinade.
3. Remove the beef from the marinade and thread onto skewers. Do the same with the vegetables.
4. Heat your grill to medium. Turn skewers every 3 to 4 minutes, to allow all sides to cook evenly, for about 10 to 12 minutes. Timing can really vary from grill to grill, so either check by feeling the meat or taking off a piece and slicing it open and checking for doneness. If it still pink inside cook it a little longer. Do the same with the vegetables. Cook until tender and just slightly charred, about 15 minutes. Turn every 3 to 4 minutes, to ensure even cooking.
5. Serve!

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