Beef and Veggie Kabobs

Eating steak is not eating on a budget, but there are some exceptions like a London Broil.  This cut is not usually too expensive, but also not usually very large and can be very tough if overcooked.  We were looking to feed our housemates without spending a ton on meat, so we decided to try to stretch the beef by making kabobs.  Marinating the meat and vegetables all day add delicious flavor and tenderized the meat.  These were an absolute hit.

Added bonus - picky eaters can remove the vegetables they don't like easily.

Ingredients:
1 lb. London Broil, cut into cubes
1 zucchini, sliced 1/4 inch thick (or wedged, however you prefer)
2 cups mushrooms, quartered
1 cup onion, cut into large chunks

Marinade ingredients:
Olive oil
Vinegar
Sea Salt
Black Pepper
Fresh basil

Recipe:
Combine the marinade ingredients in a bowl, using equal parts olive oil and vinegar, adding just enough for the beef to sit in a thin layer of the marinade. Marinate for 4-5 hours, shaking every so often to redistribute the marinade.

Marinate the vegetables in olive oil, salt, pepper and basil. (Omit the vinegar as this acts as a meat tenderizer.)

Skewer the beef and vegetables.  Grill over medium to low heat until the beef is cooked to your desired temperature.