Kabobs are so easy to serve - they look so pretty when you bring them to the table and meat and veggies come together as one! You've got to serve beef kabobs more often!
Combine herbs, zest, garlic and 2 tbsp. oil in sealable plastic bag. Add beef cubes and seal bag. Refrigerate for at least 1 or up to 12 hours.
Toss zucchini and peppers with remaining 2 tbsp oil. Thread onto soaked wooden skewers alternately with beef cubes. Season all over with salt and pepper.
Grill kabobs over medium-high heat (400F/200C), turning once, for about 10 minutes or until beef is cooked to medium (160F/71C). Serve with Quinoa Tabouli if desired.
Place 1 cup quinoa, ½ tsp salt and 1-1/4 cups water in a medium sauce pan.
Bring to boil; reduce heat to low and cover with lid. Cook for 10 minutes or until water is absorbed.
Spread out on baking sheet; cool.
Meanwhile, in large bowl combine 2 tbsp lemon juice, 1 clove garlic, minced and 3 tbsp extra virgin olive oil.
Remove ¼ cup of the quinoa and set aside.
Toss the remaining quinoa with 3 cups mixed diced vegetables such as cucumber, tomato (seeded) and green onion.
Stir in ¼ cup EACH minced fresh Italian parsley and mint.
Season with salt and pepper to taste.
Servings 6