Tangy Beef Kebabs

By Addie

These juicy steak kebabs were a sure-fire hit at all of our family barbecues. Grandma whispered to me that the honey mustard sauce was her secret. ”

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 1/2 teaspoons honey
• 3/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 pound top round steak (about 1 inch thick)
• 4 teaspoons Dijon-style mustard
• 1 green bell pepper, deseeded and cut into 8 chunks
• 1 onion, cut into 8 wedges
• 8 white mushrooms

Preparation

Step 1

Soak four 12-inch wooden skewers in cold water for 30 minutes. (This will keep them from burning on the grill.) Meanwhile, preheat grill to medium-high heat.


Whisk the lemon juice, oil, 2 tbsp. water, mustard, honey, oregano and pepper in a large bowl. Cut the steak into 1-inch cubes. Add to the bowl and stir to coat with the marinade. Transfer the steak to a plate, reserving the marinade.


Remove the skewers from the water. Thread the steak, green pepper, onion and mushrooms alternately on the skewers. Arrange the kebabs on the grill and cook, turning occasionally and brushing with the reserved marinade, until desired doneness, 9–12 minutes. Serve hot.