1 tablespoon chili powder 1 tablespoon soy sauce 1 teaspoon jalapeño chile sauce 2 tablespoons vegetable oil 1 boneless beef top sirloin steak, 1½ inches thick, cut into 12 chunks ½ teaspoon salt 3 green onions, cut into 3 inch-long pieces 8 large mushrooms 1 medium zucchini, cut into bite-size chunks 4 all-metal skewers 8 cherry tomatoes couscous (Moroccan pasta, optional)
Prepare outdoor grill. In medium bowl, with fork, mix chili powder, soy sauce, jalapeño chile sauce, and 1 tablespoon oil. Add beef chunks to chili mixture; stir to coat.
In large bowl, mix salt and remaining 1 tablespoon oil. Add green onions, mushrooms, and zucchini; toss to coat.
On skewers, alternately thread beef, green-onion pieces, mushrooms, zucchini, and tomatoes. Place skewers on grill over medium heat. Grill skewers, turning once, 10 to 12 minutes, until beef is medium-rare and vegetables are tender. Serve kabobs with couscous, if you like.