Balanced 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 the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.

Place the cubed beef in a shallow dish or resealable bag. Pour half of the marinade over the beef, turning to coat. Reserve the other half for the vegetables. Let the beef marinate at room temperature for 20 minutes.

While the beef marinates, rinse the brown rice and cook according to package instructions until tender and fluffy. Keep warm.

Toss the bell peppers, red onion chunks, and zucchini rounds in a bowl with the remaining marinade.

Thread the marinated beef and vegetables alternately onto the skewers, packing them snugly together.

Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

Place the kebabs on the grill and cook for 10 to 12 minutes, turning every 2-3 minutes, until the beef is cooked to medium-rare or your preferred doneness and the vegetables are tender with nice char marks.

Remove the kebabs from the grill and let them rest for 5 minutes.

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