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 minced garlic
1 tsp freshly ground black pepper
Kebabs:-
1 kg sirloin steak (look for thicker steaks), cut into 1 1/4-inch pieces
8 oz button mushrooms, halved (if small, keep whole)
3 bell peppers (1 red, 1 green, 1 yellow) 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
METHOD:-
For the marinade: In a mixing bowl whisk together all marinade ingredients.
For the kebabs: place steak into a 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 220 degrees.
With veggies on cutting board, drizzle with oil and lightly toss to coat (when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn).
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.
Brush grill grates lightly with oil. Place kebabs on grill and grill until centre of steak registers about 140 - 145 degrees for medium-done, turning kebabs occasionally, about 8 - 9 minutes.
Serve warm with your favourite sauces and spices.