Thai Beef Kabobs with garden vegetable saute

Another dinner recipe from Fitness Pal - what can I say, it takes too much effort to surf different sites for just one week's worth of dinner. We also could've used the barbecue, but it just seemed easier to use and wash everything indoors.

Ingredients
Marinade

• 2 tbsp lemon juice (we used lime because they were on sale at the grocery store)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 5 cloves minced garlic
• 1 tsp chili flakes
• 1 tsp ground black pepper
• 1 lb beef chuck, cut into smaller cubes

Vegetables

• 2 cup julienned zucchini
• 1 cup chopped scallions (we used green onions, apparently google says they're the same thing)
• 1 cup corn kernels (we forgot to use this)
• 1 tbsp olive oil
• 1 pint cherry tomatoes, halved (we used grape tomatoes because we couldn't find any cherry tomatoes at the market)
• 2 tbsp fresh cilantro (I think we may have used 4 tbsp, we really like cilantro)

Directions

1. Mix marinade and beef in a resealable plastic bag. Refrigerate at least 2 hours (we marinaded it overnight)
2. Preheat broiler (or grill).
3. Thread beef onto 8 skewers (reserve marinade) and grill or broil 4" from the heat for 12-15 minutes, or until beef is lightly browned on all sides and no longer pink in the centre (it's beef though, so you can probably cook less)
4. While beef is cooking, heat skillet with oil and add zucchini, scallions, (corn), and beans. Cook, stirring, for 5 minutes, or until the beans are crisp-tender. Add the tomatoes and 2 tbsp of the reserved marinade (more if you like it more saucy); cook, stirring occasionally, for 2 minutes. Add cilantro. Serve with the beef.

We really enjoyed this recipe and will definitely make it again. If you precut / pre-chop all the vegetables beforehand, it's really quick to make.