Cut and marinate vegetables with 1 tsp of the salt, 1/4 cup of the olive oil, and the freshly cracked pepper. For detailed instructions, see https://thestrangerinyourkitchen.com/how-to-kebab/. Combine the mixture with your hands to ensure all vegetable are evenly covered.
Cut the steaks into 2-inch cubes (or smaller, if you like.) Trim the excess fat as you go, then marinate with the remaining (1/8 cup) olive oil, 2 tsp of the salt (remember Zee's rule is 1 tsp salt per pound of meat), the Aleppo pepper, and the fresh cracked pepper. Mix with your hands to coat each piece with the spicy, oily goodness.
Skewer! Visit https://thestrangerinyourkitchen.com/how-to-kebab/ for detailed instructions on skewering. Make sure the pieces are really hugging one another on the skewer, lest they fall apart on the fire.
Wash your hands, pour your glass of wine, and head out to the BBQ. Cook to your liking: I like a little pink inside; whereas my dad likes them medium-well. Remove the meat and vegetables from the skewers using the pita bread as your "oven mitt."
Serve with pilaf and salad. Alternately, stand around the fire and serve with pita bread and wine, as pictured above. No one will mind, I promise!