Bold flavored marinated, grilled Beef and Vegetable Kabobs.
- Bell pepper color(s) of your choice
- 1/2 medium red onion
- 1/2 pound mushrooms
- Coarse sea salt and fresh cracked black pepper
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves chopped
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 3 tablespoons lemon juice
- 1/2 teaspoon black pepper
Combine marinade ingredients together in a large ziplock bag and add the meat. Refrigerate at least 6-8 hours or overnight for the best flavor.
Soak the skewers in water 20 minutes before grilling.
Cut the onions and peppers into a similar size as the beef. Leave the mushrooms whole. Before skewering, drizzle a little olive oil over the vegetables and toss gently with your hands until they’re coated.
Thread the meat and vegetables onto the skewers leaving a little space between each ingredient so they’re not packed tightly.
Preheat the grill to medium-high heat (about 425 degrees). Season the kabobs with salt and grill about 6-7 minutes total, turning occasionally for medium rare beef.