I've been trying to eat more protein lately, so on a recent weeknight, we made a beef variation of these lamb skewers that we've made lots of times before.
This is so easy, you hardly need a recipe - just some meat and veggies, as well as a hot oven - but I outlined what we did below just in case.
Adapted from Chocolate and Zucchini
1 lb beef
1 yellow bell pepper
1 orange bell pepper
½ red onion
2-3 large tomatoes or ~8 campari-sized ones
1. Preheat the oven to 400°F degrees.
2. Prep your vegetables: core the bell peppers, slice the onion, remove the innards of the tomatoes. Your end goal are vegetable pieces that have about 1 square inch of surface area so you can easily thread them on the skewers - though the shape definitely doesn't need to be exactly square (that's easier with the peppers than with the tomatoes or onion).
3. Prep your meat: cut away any extraneous fat, and cut into ~1-inch cubes.
4. Assemble your skewers: thread a slice of each vegetable, followed by a meat cube. Repeat.
5. Place your skewers across a oven-proof dish and salt them.
6. Cook the skewers in the hot oven for 20-30 minutes, depending on the desired doneness, rotating the skewers half way through the cooking process.