Shish Kabob

• Gluten free

• Meat

  • 1 1/2 lb Steak

• Produce

  • 1 Bell pepper
  • 1/2 Red onion
  • 1 tsp Thyme, dried leaves
  • 1 Zucchini

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Vegetable oil

Found on gonnawantseconds.com

Ingredients

• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Balsamic Vinegar
• 1 Teaspoon Dried Thyme Leaves
• 1 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 1 1/2 Pound Steak, Cut Into 1 1/2 inch Square Cubes X 1/2 Thick
• 1/2 Red Onion, Sliced
• 1 Bell Pepper, Sliced
• 1 Zucchini, Sliced
• 2 Tablespoon Vegetable Oil

Directions

• 1. Make the marinade by mixing the first six ingredients in a small bowl until well combined. Pour the marinade in a resealable 1 gallon ziplock bag and add the meat, squeeze out excess air, and seal the bag well. Turn the bag over a few times to distribute the marinade evenly over the meat. Place the bag in a bowl in case it leaks and marinate in the refrigerator 8 hours or preferably overnight, turning periodically. 2. Heat the grill to high. In a medium bowl, toss the veggies with the 2 tablespoons of olive oil and season them with salt and pepper. 3. Thread meat and veggies on skewers, leaving a little space between each piece so the pieces cook more evenly. 4. Lightly oil grates of the grill. Place prepared skewers on heated grill; cover grill and cook, turning skewers once, 1-2 minutes per side or to desired doneness.     ,