Grilled Beef Kabobs

I have been on a dessert kick for a while now so I decided to change things up and blog about something savory. I was watching Barefoot Contessa the other day and Ina Garten was making lamb kabobs, they looked delicious. I know I could never get my four children to eat lamb, so I thought why not use beef instead? So I rummaged through the freezer and found a chuck roast, I thought it would work pretty well. The marinade is the best part. If you are planning to grill soon, I would highly recommend making these kabobs. They are delicious and very fulfilling. The next time I make these I will add a few more different vegetables as well to mix up the flavors a bit. For these, I only used red onion with the beef. Have you grilled lately? What is your favorite thing to grill?

Grilled Beef Kabobs
adapted from Ina Garten

1 chuck roast cut into 1 inch pieces

Marinade
1/2 cup olive oil
1 cup red wine
3 cloves fresh garlic, grated or minced
fresh parsley
fresh thyme
1 to 2 tablespoons red wine vinegar
1 tablespoon kosher salt
1/2 tablespoon fresh black pepper

Put the 1 inch beef pieces into a large bowl. Sprinkle with the kosher salt. Add the pepper, oil, wine, vinegar, garlic, parsley, and thyme. Mix well and cover with plastic wrap or foil. Refrigerate for 4 to 6 hours. Remove and then place the beef pieces on skewers and grill them. You can alternate beef and vegetables on the skewers.