Steak Kebabs

By srumbel

Steak kebabs are the perfect dinner for any spring and summer meal, especially when they are marinated for hours in the most delicious marinade and paired with tons of colorful veggies like so! This kebabs are something the whole family will love! They start with the most flavorful marinade mixture and of course a fair amount of marinating time time really allows the flavors to soak into the beef (but don’t go past about 6 hours you don’t want mushy meat. And you may as well throw the skewers in water when you throw the beef in the fridge that way you won’t forget to soak them. FYI the water soaking is just so the skewers don’t burn up and fall apart over the flame of the grill). These are one of my favorite things to make when it finally starts to warm up outside, once you try one bite of the steak you’ll understand why!
from cookingclassy.com

Ingredients

• Marinade
• 1/4 c olive oil
• 1/4 c 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 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 they're really small, keep those whole)
• 2 - 3 bell peppers, 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

Preparation

Step 1

For the marinade:
In a mixing bowl whisk together all marinade ingredients.
For the kebabs:
Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean). 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). 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. 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. Let rest for a few minutes then serve warm.

Yield: About 5 servings