35 mins

NutritionSortLoading...
Loading...

¼ c olive oil

¼ c soy sauce

1 ½ tbsp fresh lemon juice

1 ½ tbsp red wine vinegar

2 ½ tbsp Worcestershire sauce

1 tbsp honey

2 tsp Dijon

1 tbsp minced garlic

1 tsp freshly ground black pepper

1 ¾ lbs sirloin steak (cut into 1 ¼ inch pieces)

8 oz button or cremini mushrooms (halved)

3 bell peppers (1 red, 1 green, 1 yellow) (cut into 1 ¼-inch pieces)

1 large red onion (diced into chunks)

1 Tbsp olive oil (plus more for brushing grill grates)

Salt and freshly ground black pepper

½ tsp garlic powder

10 wooden skewer sticks soaked in water for at least 30 minutes

Select allAdd

1. In a mixing bowl whisk together all marinade ingredients.

2. 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.

3. Preheat a grill over medium-high heat to about 425 degrees.

4. With veggies on cutting board, drizzle with oil and lightly toss to coat. Sprinkle veggies evenly with garlic powder and season with salt and pepper.

5. To assemble kebabs, layer steak and veggies onto kebabs in desired order, working to fit 4 steak pieces onto each kebab.

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

7. Serve warm.