Steak Kabobs

By Rachel Cooks

Ingredients

¼ cup soy sauce ((I use less sodium soy sauce))
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 cloves garlic, minced ((see note))
1 tablespoon brown sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
16 ounces boneless sirloin steak, cut into 1-inch cubes
1 medium red onion, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces ((or any color bell pepper))
8 ounces white mushrooms, halved
8 to 10 wooden skewers, soaked in water, 10 to 12 inches long

Prep Time15mins
Cook Time10mins
Servings4

Instructions

In a bowl or measuring cup, whisk together soy sauce, olive oil, vinegar, Worcestershire sauce, Dijon, garlic, brown sugar, thyme, salt, and pepper.

Place steak cubes in a large ziplock bag or shallow dish. Pour half of the marinade over beef, mix well, and marinate it in the refrigerator for at least 3 hours (or overnight for best flavor). Refrigerate the remaining marinade in a separate container to use later for basting. (Remove the reserved marinade from the refrigerator about 30 minutes before making kabobs, in case the oil has solidified.)

If using wooden kabobs, soak in water for at least 30 minutes ahead of time.

When ready to cook the kabobs, preheat the grill to medium-high heat (about 375 to 450ºF). Lightly oil the grates.

Remove steak from the marinade (discard used marinade). Alternately thread steak, onion, bell pepper, and mushrooms onto skewers.

Place skewers on the grill and cook for 8 to 10 minutes, turning once, brushing frequently with reserved marinade. Remove kabobs when the steak reaches desired doneness (125°F for medium-rare, 135°F for medium).