Steak Kebabs

Ingredients

• 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
• 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 small, keep whole
• 3 bell peppers
• 1 large red onion diced into chunks
• 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

Directions

1. Make the marinade by whisking the marinade ingredients together in a mixing bowl. Put the steak in a gallon-size resealable bag, pour in the marinade, seal the bag while pushing out the extra air, and massage the marinade over the meat. Refrigerate the steak for 3 – 6 hours.
2. Heat the grill over medium-high until it reaches about 425 degrees. While it warms, clean the grates if they need it.
3. Arrange the vegetables on a cutting board, drizzle them with oil, and gently turn them to coat. Leave the onion in chunks if you want it to hold together better; when threading it onto the skewers, stack 2 – 3 slices so the edges do not burn too quickly.
4. Sprinkle the vegetables evenly with garlic powder, then season them with salt and pepper. Thread the steak and vegetables onto the skewers in whatever order you like, aiming for 4 pieces of steak on each kebab. For the onion, layer 2 slices together.
5. Lightly brush the grill grates with oil. Set the kebabs on the grill and cook, turning them occasionally, until the steak reaches about 140 – 145 degrees in the center for medium doneness, about 8 – 9 minutes. Serve warm.