Steak Kebabs

Marinade

1/4 cup olive oil
1/4 cup soy sauce
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp red wine vinegar
2 1/2 tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon
1 tbsp minced garlic
1 tsp freshly ground black pepper

Kebabs

1 3/4 lbs sirloin steak (look for thicker steaks), cut into
1 1/4 inch pieces
8 oz button or cremini mushrooms, halved (unless small, keep whole)
3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
1 large red onion diced into chunks (about 1 1/4-inch)
1 tbsp olive oil, plus more for brushing grill grates
Salt and freshly ground black pepper
1/2 tsp garlic powder
10 wooden skewer sticks soaked in water for at least 30 minutes

3 hrs 35 mins

5 servings

Kabob Meat

Step 1

For the marinade: In a mixing bowl whisk together all marinade ingredients.

Step 2

For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.

Step 3

Preheat a grill over medium-high heat to about 425F (partway through preheating clean grill grates if they aren’t already clean).

Step 4

With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 – 3 slices so they don’t burn up).

Step 5

Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).

Step 5

Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140F – 145F for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.