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1
Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine.
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2
Add the olive oil, tomato paste, and garlic and whisk to combine.
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3
Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside.
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4
Trim the beef of excess fat and sinew and cut it into 1-inch cubes.
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5
Place the cubes in the bag with the marinade, seal it, and, using your hands, massage the meat to coat it with the marinade.
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6
Set it aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through.
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7
Meanwhile, heat a gas or charcoal grill to medium high (about 375 degrees F to 425 degrees F) and prep the vegetables.
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8
Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade.
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9
Cut the squash into 1-inch chunks and add them to the bowl.
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10
Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl.
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11
Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside.
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12
When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece.
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13
Place the skewers on the grill.
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14
Cover the grill and cook, turning the skewers every 2 to 3 minutes.
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15
Remove the beef skewers when all sides of the meat are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125 degrees F to 130 degrees F for medium rare, about 6 to 8 minutes total.
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16
Transfer the skewers to a serving platter and cover loosely with foil.
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17
Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more.
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18
Transfer the vegetable skewers to the serving platter and serve immediately.
