Cowboy Steak and Pepper Kebabs

• 2 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon finely grated orange zest
• Kosher salt and freshly ground pepper
• 1 1/2 pounds beef tri-tip, cut into 1 1/2-inch cubes
• 1 large sweet onion, cut into 1 1/2 to 2-inch dice
• 12 assorted color baby bell peppers, cored and halved
• Vegetable oil, for grill

1. Special equipment: 8 wooden skewers that have been soaked in water or 8 metal skewers.
2. Mix the butter, brown sugar, chili powder, cumin, orange zest, 1 tablespoon salt, and 1 teaspoon pepper together in a bowl.
3. Add the beef, toss to coat evenly.
4. Cover and refrigerate for 15 minutes or up to 1 hour.
5. Preheat a grill over high heat.
6. Thread the beef, onions, and peppers onto 8 long skewers leaving 1/4-inch space between the meat and vegetables.
7. Lightly brush the grill grates with oil.
8. Arrange the skewers on the hot grill and grill, turning until the meat is medium-rare, about 2 to 3 minutes on each of the 4 sides.
9. Transfer the kebabs to the platter and serve.

unsalted butter, light brown sugar, chili powder, cumin, orange zest, kosher salt, beef tri, sweet onion, bell peppers, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cowboy-steak-and-pepper-kebabs-recipe.html (may not work)