The trick with this shish kebab recipe is to cook the beef separately from the vegetables so nothing overcooks. You can prepare this recipe on a grill pan, but you'll need to cook the kebabs in batches. An electric indoor grill is ideal for this recipe. It has a larger surface area so you can cook everything at once, starting with the onion and pepper kebabs, and later adding other kebabs with shorter cooking times so everything is done cooking in about 10 minutes.
Cooking Light JANUARY 2006
Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally. Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat. Thread each vegetable separately onto 12 (12-inch) skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef and vegetable kebabs on an electric grill coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.
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