Ingredients
1 tablespoon dried oregano
3 garlic cloves, minced
2 bay leaves
2 tablespoons plus 1/4 cup extra-virgin olive oil
1 1/2 pounds filet mignon, fat trimmed and reserved, meat cut into 1 1/2-inch pieces
1 cup canned beef broth
1 teaspoon tomato paste
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1 green bell pepper, cut into 8 pieces
1/2 red bell pepper, cut into 4 pieces
1/2 red onion, quartered, each quarter cut into 2 pieces
1 small zucchini, cut into 8 rounds
Preparation
Mix 1 tablespoon dried oregano, garlic and bay leaves in large bowl. Stir in 2 tablespoons olive oil. Add beef and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
Heat medium saucepan over medium-high heat. Add up to 1/4 cup beef fat trimmings if desired; saute until brown, about 2 minutes. Add broth, tomato paste and remaining 1/4 cup oil. Boil until reduced by half, about 3 minutes. Strain into medium bowl. Stir in lemon juice, parsley, thyme and fresh oregano. Season sauce with salt and pepper.
Preheat broiler. Alternate 1/4 of beef, 2 green pepper pieces, 1 red pepper piece, 2 onion pieces and 2 zucchini pieces on each of four 10-inch skewers. Place on rimmed baking sheet. Broil until beef is just cooked through and vegetables are browned, about 4 minutes per side. Transfer to platter. Pour sauce over; serve.
