Ingredients
Scale
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon freshly ground black pepper
For the Kebabs:
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 large bell pepper, cut into 1-inch pieces (any color)
- 1 large red onion, cut into 1-inch pieces
- Additional fresh rosemary sprigs, for garnish (optional)
Instructions
- Prepare the Marinade:
- In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped rosemary, Dijon mustard, honey, and black pepper until well combined.
- Marinate the Steak:
- Place the cubed sirloin steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all pieces are well coated. Seal or cover, and refrigerate for at least 2 hours, or overnight for more flavor.
- Preheat the Grill:
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Assemble the Kebabs:
- Thread the marinated steak cubes onto skewers, alternating with pieces of bell pepper and red onion. Discard any leftover marinade.
- Grill the Kebabs:
- Grill the kebabs, turning occasionally, until the steak is cooked to your desired level of doneness and the vegetables are slightly charred, about 10-15 minutes for medium-rare.
- Serve:
- Remove the kebabs from the grill and let them rest for a few minutes. Garnish with fresh rosemary sprigs if desired. Serve hot.