Peruvian Steak Kabobs

• 1 hr 35 min
• 8 SERVINGS
• 320 Cal
• 26 g Protein

Ingredients:

• 2 pounds beef Inside Skirt Steak (pounded 1/8 to 1/4-inch thick)
• 1 zucchini, thinly sliced lengthwise (1/8 to 1/4-inch thick)
• 1 yellow squash, thinly sliced lengthwise (1/8 to 1/4 inch thick)

• 4 limes, juiced
• 1 cup canola oil
• 1/2 cup red wine vinegar
• 1 small Spanish onion, peeled and quartered
• 1 tablespoon garlic, minced
• 1 tablespoon paprika
• 1 tablespoon salt
• 1-1/2 teaspoons ground black pepper
• 1-1/2 teaspoons dried oregano leaves
• 1/2 teaspoon ground chiles de arbol
• 1 tablespoon Cowboy Steak & Roast Rub

Cooking:

1. In a food processor or blender container, combine lime juice, oil, vinegar, onion, garlic, paprika, salt, pepper, oregano and ground chiles de arbol. Blend together until smooth; set aside. 
2. Add half of marinade in a food-safe plastic bag. Add beef, zucchini and squash. Close bag securely and marinate in refrigerator 30 minutes to 1 hour.
3. Alternately thread beef and vegetables onto metal skewers. Sprinkle with steak and rub seasoning.
Cook's Tip: If using wooden skewers, soak in water 10 minutes to prevent burning on the grill.
4. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Remove from grill.
5. Serve kabobs drizzled with remaining reserved sauce.