⅓ cup soy sauce, ⅓ cup lemon juice, ¼ cup Worcestershire sauce, ¼ cup olive oil, 2 to 3 cloves garlic, 2 tablespoons Italian seasoning, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon crushed red pepper
Cut the beef into 2-inch cubes.
3 lbs top sirloin steaks
Marinate the meat for several hours.
Prepare the veggies by cutting them and seasoning them. You want them to be approximately the same size as the steak cubes.
1 medium red onion, 3 medium bell peppers, 16 small mushrooms, 1 tablespoon olive oil, salt and pepper
Skewer the meat and veggies.
Grill the shish kabobs or bake them in the oven.
Preparing the Grill
Heat the grill to medium-high heat. Oil the grates to prevent grilling. If the grill is too hot, it will char the veggies before the meat has time to cook.
Cook the skewers for 3 to 5 minutes on each side. Only flip them once to avoid damaging the veggies as they cook.
Medium-rare. Grill beef kabobs on medium-high heat until the internal temperature is 125℉ for medium-rare.
Let them rest. After removing the beef kebobs from the grill, cover them with foil and let them rest for 5 to 10 minutes before serving.
Cook Them In The Oven
Preheat the oven to 350℉.
Place the kebobs on a baking sheet and cook in the oven until the meat is fully cooked. The time will vary depending on the size of the meat cubes.
Use a probe thermometer to check for the desired internal temperature.
Video
RECIPE TIPS
Marinade Variations
The Simplest Marinade: Italian salad dressing and soy sauce.
Greek Marinade:Swap the Italian Seasoning for Oregano or Cavender's Greek Seasoning Blend.
Teriyaki Marinade: Use pineapple juice instead of lemon juice; leave out the Italian Seasoning and the Worcestershire. Add in a few tablespoons of brown sugar.
Huli Huli Marinade: This savory and sweet Hawaiian marinade is amazing on beef, chicken, and pork.