Ingredients
1 cup dry red wine1/2 cup olive oil4 teaspoons Worcestershire sauce4 teaspoons Italian seasoning1 tablespoon garlic powder2 teaspoons seasoned salt2 teaspoons pepper1 teaspoon dried parsley flakes1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes8 cherry tomatoes1 large red onion1 medium green pepper1 yellow summer squash1 medium zucchini
Preparation
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.
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.
Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.
