That does look great and easy!
How was the fire managed? Not really sure where a hot zone would be if indirect were used.
this was the start:
Beef shish kabobs are the ultimate summer grilling recipe with juicy and tender sirloin steak soaked in the best beef marinade!
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i placed the JD lump, after it was lit in a chimney, into two CB's on the lower charcoal level of the WSK. so basically a direct cook, but with a lot of space between the flame and the meat and veggies.
Bottom vent was open to around 75%.
meat was cooked to 135F and then pulled. veggies were cooked to desired doneness.
beef was costco top sirloin cut into at least 1" chunks, some slightly larger.
i have some of this for lunch today and I dressed the leftovers with more evoo, balsamic and some red wine vinegar.
the original recipe flavor was okay as a base. i prefer more vinegar in my protein marinades. i also feel as if this could have benefitted from some oregan and some ground rosemary dust. but that's my preferred flavor profiles.
i'd say the recipe as written is a 8/10. but that depends on your own flavor profile.
my marinade was countertop, for 2 hours. then onto the grill. if you marinate with vinegars for too long, the vinegars "cook" the meat which makes it too mushy. two hours countertop was plenty. and i was very generous on the fresh grated garlic.
i buy the costco large fresh garlic (peeled) and then take it home and run it through the food processor and then freeze the now minced garlic in a giant ziplock bag and break off pieces as I need them. i will also keep a chunk or two in the fridge so its ready to use without having to defrost the frozen minced garlic. this method works well for me for food prep.
on veggies, you can do eggplant, zuchini, or whatever you like to have with grilled meat. i personally love grilled tomatoes as they lend a great flavor to cooked beef.
enjoy!