Ingredients:

  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) lemon juice, freshly squeezed (from about 2 lemons)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) soy sauce, low sodium
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) fresh rosemary, chopped
  • 1 tablespoon (15 ml) fresh thyme, chopped
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for a bit of heat)
  • 1.5 lbs (680g) sirloin steak, cut into 1-inch (2.5cm) cubes
  • 1 red bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 yellow bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 red onion, cut into 1-inch (2.5cm) wedges
  • 8 oz (227g) cherry tomatoes
  • 1 zucchini, cut into 1/2-inch (1.25cm) thick rounds

Instructions:

  1. Whisk together all marinade ingredients in a mixing bowl until well combined.
  2. Place steak cubes in a resealable bag or container. Pour marinade over steak, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, preferably overnight.
  3. Wash and chop the bell peppers, onion, zucchini, and cherry tomatoes.
  4. Thread marinated steak and vegetables onto skewers, alternating between steak and different vegetables.
  5. Preheat grill to medium-high heat (about 375-450°F or 190-232°C). Lightly oil the grill grates.
  6. Place kabobs on the preheated grill and cook for 8-12 minutes, turning occasionally, until steak is cooked to desired doneness. Use an instant-read thermometer to check the internal temperature (135°F for medium-rare, 145°F for medium).
  7. Remove kabobs from grill and let rest for 5 minutes before serving.