Here's this week's recipes from Mark and Steve, for kabobs.
Mark's recipe - Beef & Peach Kabobs:
8 ounces sirloin tip beef -- cut into 1 inch
1 fresh peach -- cut into 1 inch wedges
1 red onion -- cut into 1 inch pieces
6 medium portobello mushrooms
4 slices 3/4 inch slices of green or yellow zucchini
2 TBSP olive oil
1/4 cup red wine
1/4 cup orange juice
1/4 cup soy sauce
Three cloves fresh garlic
1/2 teaspoon dried thyme
Combine garlic, oil, red wine, orange juice, thyme and soy sauce. Add beef and portobello mushrooms. Coat thoroughly. Cover and chill for 5 hours, then discard marinade. Preheat grill to hot. Using metal skewers, pierce centers of each piece of beef, mushroom, onion and zucchini until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with your favorite rice recipe soft crusty rolls.