*1/4 c olive oil *1 3/4 lbs sirloin steak cut into 1″ pieces
*1/4 c soy sauce *8 oz button mushrooms
*1 1/2 tbsp fresh lemon juice *2 – 3 peppers cut into 1″ pieces
*1 1/2 tbsp red wine vinegar *1 large red onion cut into 1 1/4″ pieces
*2 1/2 tbsp Worcestershire sauce *1 Tbsp olive oil + extra to oil grill
*1 tbsp honey *Salt and freshly ground black pepper
*2 tsp Dijon mustard *1/2 tsp garlic powder
*1 tbsp garlic *10 skewers
*1 tsp freshly ground black pepper
- In a mixing bowl whisk together all marinade ingredients.
- Place steak into a gallon size re-sealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Refrigerate for 3 – 6 hours.
- Preheat a grill over medium-high heat to about 425 degrees. Drizzle veggies with oil and lightly toss to coat. Sprinkle veggies evenly with garlic powder and season with salt and pepper. Layer steak and veggies onto kebabs in desired order, try to fit 4 steak pieces onto each kebab. Brush grill grates lightly with oil. Grill kebabs until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Let rest for a few minutes, then serve warm.