Ingredients
1½lbsirloin steak
2bell peppers
1red onionlarge
½cupoil
¼cupWorcestershire sauce
2tbspsoy saucelow sodium
2tbspapple cider vinegar
1tbspgarlic powder
1tbsphoney
1tsponion powder
½tspchipotle chili powder(optional, for a bit of kick)
Preparation
Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1½-inch).
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 to 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 to 5 minutes before flipping and cooking another 4 to 5 minutes. See notes for cook times depending on your preference for doneness.
Remove and let sit 5 minutes before serving.
