Preparation:
Combine 1/4 tsp of the salt, the thyme, marjoram, black pepper, bay leaf, and garlic in a large self-sealing plastic food storage bag. Add the beef, seal, then massage lightly until the beef is well coated; refrigerate for 2 hours.
Meanwhile, cook the potatoes, uncovered, in a large saucepan of boiling water for 10 minutes or until almost tender.
Drain, rinse under cold water, then drain well again. Place in a large bowl, add the red pepper and zucchini, sprinkle with the remaining 1/4 tsp salt and toss.
Thread the beef on four 10 inch metal skewers, alternating with the zucchini, potatoes, and red pepper. Discard the bay leaf.
On a grill set (6 inches) above white hot coals, cook the kabobs for 10 minutes, turning after 5 minutes. Or, if you prefer, arrange the kabobs on a foil lined grill pan and grill 6 inches from the heat of a preheated grill for 8 minutes, turning once.
SPICY BEEF KABOBS VARIATION: Use the following mixture for the marinade: 1/4 tsp salt, 3/4 tsp crumbled dried oregano, 1/2 tsp Worcestershire sauce, 1/4 tsp each ground ginger and allspice, 2 tbsp finely chopped scallion, 1/8 tsp black pepper, and 2 minced cloves garlic. Substitute 2 medium sized peeled sweet potatoes or yams, quartered, for the new potatoes, and boil for 4 minutes only. Proceed as directed. |
