Ingredients
Equipment
Method
- Combine the Worcestershire sauce, soy sauce, olive oil, Dijon mustard, garlic, brown sugar, lemon juice, basil, parsley, and black pepper in a gallon-sized zip lock baggie.1/4 cup Worcestershire Sauce, 1/4 cup Soy Sauce, 1/4 cup Olive Oil, 1 tablespoon Dijon Mustard, 1 tablespoon Garlic, minced, 1 tablespoon Brown Sugar, 2 tablespoon Lemon Juice, 1 teaspoon Dried Basil, 1 teaspoon Dried Parsley, 1 teaspoon Black Pepper
- Add the cubed beef to the baggie and seal the top. Swish around the meat to make sure it's completely coated in the marinade. Put in the regrigerator for several hours (or even overnight) to marinate.1 pound Sirloin Steak, cubed
- If using wooden kabob skewers, soak them in cool water while you prepare the vegetables.
- Wash, dry, and chop the vegetables into 1-inch pieces. Set aside.3 pounds various Vegetables, sliced/diced
- Drain the marinade off the meat (don't rinse the meat). Discard any marinade remaining in the baggie. Set aside.
- Heat the grill.
- When the grill is heating up, put the kabobs together by alternating pieces of meat and vegetables on the skewers.
- Grill the kabobs on medium-high heat for around 10 minutes (more or less depending on how done you like your meat). During cooking, carefully turn the kabobs every couple of minutes to ensure even cooking.
- Remove the kabobs from the grill after cooking and let rest for 5 minutes.
- Serve either directly from the skewers or remove all of the meat and vegetables and put them in a large bowl for easy serving.
Notes
Any vegetables will work for this recipe. My favorites are baby potatoes, brussels sprouts, onions, tomatoes, mushrooms, and zucchini. You can even get creative and add fruit such as peaches to the kabobs.
This recipe was adapted from one found at House of Nash Eats.