Instructions: Mix 1 tablespoon dried oregano, garlic and bay leaves in large bowl. Stir in 2 tablespoons olive oil. Add beef and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

Heat medium saucepan over medium-high heat. Add up to 1/4 cup beef fat trimmings if desired; saute until brown, about 2 minutes. Add broth, tomato paste and remaining 1/4 cup oil. Boil until reduced by half, about 3 minutes. Strain into medium bowl. Stir in lemon juice, parsley, thyme and fresh oregano. Season sauce with salt and pepper.

Preheat broiler. Alternate 1/4 of beef, 2 green pepper pieces, 1 red pepper piece, 2 onion pieces and 2 zucchini pieces on each of four 10-inch skewers. Place on rimmed baking sheet. Broil until beef is just cooked through and vegetables are browned, about 4 minutes per side. Transfer to platter. Pour sauce over; serve.

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