1-1/2 lbs. beef top sirloin steak (cut into 1-inch cubes)
8 cherry tomatoes
1 large red onion
1 med. green pepper (or use assorted colors)
1 yellow squash
1 medium zucchini
1 c. dry red wine (Merlot)
1/2 c. olive oil
4 t. Worcestershire sauce
4 t. Italian seasoning
1 Tbls. garlic powder
2 t. seasoned salt (Lawry’s)
2 t. black pepper
1 t. dried parsley flakes
In a small bowl, combine the marinade ingredients. Pour half the marinade into a large zip lock plastic bag; add beef. Seal bag and turn to coat.
Pour remaining marinade into another large zip lock plastic bag; add tomatoes. Cut remaining vegetables into 1-inch pieces; add to bag. Seal and turn to coat. Refrigerate beef and vegetables for at least 2 hours. Longer is better.
Drain and discard marinade from beef. Drain veggies, reserving marinade for basting.
On 8 metal or wooden soaked skewers, alternately thread beef and vegetables.
Using a long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill covered, over medium heat 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.