4inchesfilet mignon steaksabout 1-1/2-2 inches thick, cut into 1-1/2 to 2-inch square cubes
12large button mushroomsstems removed
1bell pepperseeded and cut into large chunks
2yellow summer squashsliced into 1/2 inch slices
2zucchini squashsliced into 1/2 inch slices
12small new or baby potatoes
1/2tspground black pepper
Chimichurri Sauce Ingredients:
1-1/2cupsItalian parsley leaveschopped
1/4tspred pepper flakes
2Tbspfresh oregano leaveschopped (optional)
1Tbsppreserved lemon peelchopped or zest of one lemon
3/4cupextra virgin olive oil
3Tbspred wine vinegar
Follow your grill directions and preheat to 450 degrees F. Oil the grates to keep the shish kabobs from sticking.
While the grill is heating, precook the potatoes by adding them to a pot of boiling water over medium-high heat and cook them for about 10 minutes. Check for doneness by piercing them with a fork. When they are done remove from the heat and set aside.
To make the chimichurri sauce, add all of the ingredients to a food processor and pulse until the mixture is well chopped, but not pureed. Set aside.
To assemble the shish kabobs thread pieces of beef, mushroom, cherry tomatoes, potatoes, yellow and zucchini squash, and bell pepper on the skewers, repeating until all ingredients are skewered.
Brush lightly with olive oil and season with salt and pepper.
Place the skewers on the grill, baste with the chimichurri sauce and cook for about 4 minutes per side for a total of 8-10 minutes for medium-rare to medium meat. When you turn the skewers over, baste again.
When serving the shish kabobs top them with additional chimichurri sauce and enjoy!