2poundslean steak sirloin, beef tenderloin, New York Strip, or ribeyecut into 1-inch pieces
3bell peppersvaried colored, cut into 1-inch pieces
1red onioncut into 1-inch pieces
Salt and Pepperto taste
For the marinade
¼cupsoy sauce
¼cupolive oil
¼cupWorcestershire sauce
2tablespoonslemon juice
1tablespoonbrown sugar
2teaspoonminced garlic
1tablespoonItalian seasoning
1teaspoonpepper
½teaspoonsalt
Instructions
Mix the marinade ingredients together in a small bowl or a Ziploc freezer bag. Remove ¼ cup of the marinade to use later on the vegetables when ready to grill.
Add the meat pieces to the marinade (whether in a bag or bowl) and marinate for one hour or up to 24 hours.
Preheat the grill to high heat.
Place the reserved ¼ cup of marinade in a large bowl. Add the pepper and onion pieces and season with salt and pepper to taste. Stir to mix well.
Thread your skewers with the meat, peppers, and onions alternating down the skewer.
Place the kabobs directly over the heat on the grill and reduce the heat to medium-high.
Grill for 8-10 minutes turning the skewers every 2-3 minutes until the meat is cooked to desired doneness (medium-rare to medium) and the vegetables have a slight char around the edges.