Sheet Pan Beef Kebabs

The flavors are outstanding in this super simple and easy dish. I like to use a chuck roast for this because the meat is so tender and flavorful. The veggies are fresh and crisp, giving the dish such a boost of flavor. I served ours with rice, but you can enjoy it just by itself or with some fresh bread. Enjoy!

Ingredients:

For the marinade:

-2 garlic cloves, minced

-3/4 cup soy sauce

-1/2 cup vegetable oil

-2 Tbs red wine vinegar

-2 Tbs freshly squeezed lemon juice (about 1 lemon)

-1 Tbs Dijon mustard

-1 tsp dried oregano

-1 tsp dried basil

-1/2 tsp pepper

For the dish:

-2-2.5 lbs chuck roast, trimmed of fat and cut into bite size chunks

-1 red onion, quartered and thickly sliced

-1 green bell pepper, seeded and roughly chopped

-1 red bell pepper, seeded and roughly chopped

-8 oz baby bella mushrooms, thickly sliced

-1 large zucchini, roughly chopped

Directions:

Place all marinade ingredients in large resealable plastic bag. Mix. 

Add the beef and veggies. Close the bag tightly and mix really well. Place in the fridge for up to 6 hours, turning the bag on the other side every so often.

Preheat the oven to 400 F.

Coat a large baking sheet with cooking spray. Add the meat and veggies on it in a single layer, discarding the marinade.

Roast in preheated oven for 30 minutes. YUM! Enjoy!