Mediterranean Beef and Vegetable Kebabs

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, dried thyme, and black pepper to create the marinade.

Place the beef cubes in a bowl and pour half of the marinade over them. Toss to coat evenly. Place the vegetables in a separate bowl and toss with the remaining marinade. Let both marinate at room temperature for 15 minutes.

Thread the beef, red bell peppers, zucchini, and red onion alternately onto the skewers, repeating the pattern until all ingredients are used.

Preheat a grill or indoor grill pan over medium-high heat, and lightly brush the grates with the remaining 1 tablespoon of olive oil.

Place the kebabs on the hot grill and cook for 10 to 12 minutes, turning every 3 minutes, until the vegetables are tender-crisp with light char marks and the beef is cooked to your desired doneness (medium-rare to medium).

Remove the kebabs from the heat and let them rest for 3 minutes.

Serve the warm kebabs over a bed of cooked brown rice, garnished with freshly chopped parsley.