Grilled Beef Kebabs With Lemon And Rosemary Marinade

1. FOR THE MARINADE: Process all ingredients in blender until smooth, about 45 seconds. Transfer 3⁄4 cup marinade to large bowl and set aside.
2. FOR THE BEEF AND VEGETABLES: Place remaining marinade and beef in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for at least 1 to 2 hours, flipping bag every 30 minutes.
3. Add zucchini, bell pepper, and onion to bowl with reserved marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.
4. Remove beef from bag and pat dry with paper towels. Thread beef tightly onto two 12-inch metal skewers. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, bell pepper, and onion.
   5A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over center of grill, leaving 2-inch gap between grill wall and charcoal. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   5B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
5. Clean and oil cooking grate. Place vegetable skewers on grill (near edge of coals if using charcoal) and cook (covered if using gas), turning skewers every 4 to 5 minutes, until tender and lightly charred, 17 to 21 minutes. Transfer skewers to serving platter and tent loosely with aluminum foil.
6. While vegetables are cooking, place meat skewers on grill (in center if using charcoal or over hotter part of grill if using gas) and cook (covered if using gas), turning kebabs every 3 to 4 minutes, until well browned and beef registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 12 to 16 minutes. Transfer meat skewers to platter with vegetable skewers, tent loosely with foil, and let rest for 5 to 10 minutes before serving.

GRILLED BEEF KEBABS WITH NORTH AFRICAN MARINADE
Substitute 20 cilantro sprigs, 2 teaspoons sweet paprika, 1-1⁄2 teaspoons ground cumin, and 1⁄2 teaspoon cayenne pepper for lemon zest and rosemary.

GRILLED BEEF KEBABS WITH RED CURRY MARINADE
Substitute 1⁄2 cup packed fresh basil leaves, 3 tablespoons red curry paste, 2 teaspoons lime zest, and 2 teaspoons grated fresh ginger for lemon zest and rosemary.