Whole-Food Beef and Vegetable Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Meanwhile, cook the brown rice according to package directions and set aside.

In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped oregano, kosher salt, and black pepper to create the herb marinade.

Place the cubed sirloin steak, zucchini half-moons, bell pepper pieces, and red onion chunks into a large bowl or a zip-top bag. Pour half of the marinade over the mixture, tossing to ensure everything is evenly coated. Reserve the remaining marinade for basting.

Allow the beef and vegetables to marinate at room temperature for 15 minutes.

Thread the marinated beef and vegetables alternately onto the soaked skewers, packing them snugly but not overly tightly.

Preheat an outdoor grill or a indoor cast-iron grill pan over medium-high heat. Lightly oil the grates.

Place the skewers on the hot grill and cook for 10 to 12 minutes, turning every few minutes and basting occasionally with the reserved marinade, until the beef is cooked to medium-rare (or your preferred doneness) and the vegetables are tender and charred at the edges.

Remove the skewers from the grill and let them rest for 3 minutes. Serve warm over a bed of freshly cooked brown rice.