Marinated Veggie Beef Kabobs

• 1 cup dry red wine
• 1/2 cup olive oil
• 4 teaspoons Worcestershire sauce
• 4 teaspoons italian seasoning
• 1 tablespoon garlic powder
• 2 teaspoons seasoning salt
• 2 teaspoons pepper
• 1 teaspoon dried parsley flakes
• 1 beef top sirloin steak, cut into 1-inch cubes (1-1/2 pounds)
• 8 cherry tomatoes
• 1 large red onion
• 1 medium green pepper
• 1 summer squash
• 1 medium zucchini

1. In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
2. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
3. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
4. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.

red wine, olive oil, worcestershire sauce, italian seasoning, garlic, salt, pepper, parsley flakes, beef, tomatoes, red onion, green pepper, summer, zucchini

Taken from www.food.com/recipe/marinated-veggie-beef-kabobs-431285 (may not work)