- 1 1/2 pounds sirloin steak
- 2 bell peppers
- 1 large red onion
- 1/2 cup oil
- 1/4 cup Worcestershire sauce
- 2 Tablespoons soy sauce low sodium
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon garlic powder
- 1 Tablespoon honey
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder optional, for a bit of kick
Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5″).
In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
Add steak and let marinate for at least one hour, and up to 6 hours.
If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
Preheat the grill to medium-high.
Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
Remove and let sit 5 minutes before serving.
Saturated Fat: 3g
Vitamin A: 1881IU
Vitamin C: 79mg