Classic Beef Shish Kebabs

Ingredients

• 1 pound frangelico trimmed cut into 1-inch cubes
• 0.5 teaspoon pepper black divided freshly ground
• 2 cups cherry tomatoes 
• 0.5 pound crimini mushrooms stemmed halved
• 1 teaspoon rosemary leaves fresh chopped
• 3 large garlic clove minced
• 0.5 teaspoon kosher salt divided
• 2 teaspoons juice of lemon fresh
• 1 tablespoon olive oil divided
• 1 large onion red cut into 1-inch pieces
• 1  bell pepper yellow seeded cut into 1-inch pieces

Equipment

• bowl
• grill
• skewers
• wooden skewers

Directions

1. Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag.
2. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally.
3. Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Combine remaining 1 teaspoon oil and juice in a large bowl.
5. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat. Thread each vegetable separately onto 12 (12-inch) skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
6. Place beef and vegetable kebabs on an electric grill coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.