Grilled beef and vegetable kebabs

Roughly chop a medium onion, chop two tablespoons of fresh rosemary and peel and roughly chop six medium garlic cloves.

Put them in a food processor with the zest and juice of one lemon, a third of a cup of beef broth and a third of a cup of vegetable oil.

Add a few hefty pinches of kosher salt, a pinch of white sugar, many twists of black pepper and about three tablespoons of tomato paste, then process about a minute until completely smooth.

Cut the chuck or sirloin tips into uniform two inch by two inch pieces.

Halve the zucchini lengthwise and cut into one inch segments; cut the peppers into one to one and a half inch pieces.

Halve and core the large red onion, cut into wedges and cut each wedge into three or four one inch chunks.

Mix about three quarters of the marinade through the beef and the remaining half cup or so through the vegetables.

Cover both; marinate the beef one hour in the fridge and the vegetables one hour at room temperature.

Skewer the meat pressed tightly together and the vegetables alternating by type, on separate skewers so each cooks at its own rate.

Preheat the grill on high 15 minutes with the lid closed.

Turn the left two burners to medium and keep the right burner hot; put the meat on the right and the vegetables on the left.

Close the lid, cook six minutes, flip, and cook six more for 12 minutes total before checking the meat.

Pull the beef at about 125F, leaving some skewers on a couple of minutes longer for anyone wanting them more done.

Leave the vegetables an additional five to six minutes until well charred and soft, then take everything off onto a tray.