Steakhouse Kebabs

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon freshly squeezed lemon juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 2 teaspoons dark brown sugar
• 2 teaspoons freshly ground black pepper
• 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
• 8 ounces cremini mushrooms, cleaned and halved
• 1 large red onion, sliced into 1 1/2-inch cubes
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. In a small bowl, whisk the oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper until combined. Put the beef cubes and mushrooms into a large resealable plastic bag, pour in the marinade, seal it, and squeeze out as much air as you can. Refrigerate for no less than 1 hour and no more than 5 hours.
2. Slide the beef onto skewers, alternating it with the mushrooms and onions.
3. Start one full chimney of charcoal. Once the charcoal is lit and coated with gray ash, pour it out and distribute the coals evenly across the full coal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrape the grate clean, then oil it.
4. Cook the skewers until the beef is nicely seared all around and an instant read thermometer inserted into the center of the beef reads between 125-130 degrees F, about 3 minutes per side. Move the skewers to a platter and rest them for 5 minutes. Serve right away.