Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for a bit of kick)
  • 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 green bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 yellow onion, cut into 1-inch (2.5cm) pieces
  • 1 pint cherry tomatoes
  • 8 wooden or metal skewers (if using wooden, soak in water for at least 30 minutes before grilling)

Instructions:

  1. In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, Dijon mustard, oregano, thyme, black pepper, and red pepper flakes (if using).
  2. Add the cubed steak to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best results in this beef kabob recipe.
  3. While the beef is marinating, chop the bell peppers and onion into 1-inch pieces.
  4. Thread the marinated beef, bell peppers, onion, and cherry tomatoes onto the skewers, alternating ingredients.
  5. Preheat your grill to medium-high heat (around 375-400°F or 190-205°C). Ensure the grill grates are clean and lightly oiled.
  6. Place the kabobs on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the beef is cooked to your desired level of doneness. Use a meat thermometer to check the internal temperature.
  7. Remove the kabobs from the grill and let them rest for 5 minutes before serving. This helps to keep the beef juicy.