Low-Calorie Beef and Vegetable Kebabs

In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.

Add the beef cubes, zucchini half-moons, red bell pepper squares, and red onion chunks into the bowl. Toss thoroughly until all ingredients are evenly coated in the herb mixture.

Let the mixture marinate at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours if prepping ahead.

Preheat a grill pan or outdoor grill to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior.

Thread the marinated beef and vegetables alternately onto 4 metal or soaked wooden skewers, pressing them together snugly but not tightly.

Place the kebabs on the hot grill. Cook for 10 to 12 minutes, turning every 3 minutes, until the beef is browned on all sides and cooked to medium-doneness, and the vegetables are tender with nice char marks.

Remove the kebabs from the grill and let them rest for 3 minutes before serving.