2poundssirloin steak filletscut into 1 ½ inch cubes
2green pepperscut into 8 pieces
1white onionquartered
24cherry tomatoes
8-10skewerssoak wooden skewers in water for 30 minutes before using
Instructions
Mix marinade ingredients together and pour into a large bag that seals or a flat glass container.
Place steak cubes in a flat glass dish or plastic bag and pour marinade over the beef. Marinate for at least 2 hours or up to 24 hours for the best flavor. Flip the cubes halfway through if they are not entirely covered with marinade.
Remove beef cubes from the marinade, discarding excess marinade.
Assemble shish kabobs by alternating meat cubes and vegetables on prepared skewers. 3 pieces of meat fit nicely on a 12-inch skewer.
To Grill
Grill over medium heat for 3-4 minutes on each side. Use an oven mitt to turn the skewers.
To Broil
If you are broiling the shish kabobs, move the cooking rack to within 3-4 inches of the heating element and use a broiling pan with a rim so that excess liquid can drain into a lower pan.
Cooking Time
The exact cook time will vary depending on the thickness of the meat cubes and how pink you like your beef. Monitor the shish kabobs as they cook because they're done very quickly. Use an oven mitt and turn them at least once for consistent browning. It takes about 3-4 minutes per side for slightly pink meat. See notes for more information on cooking times.
Carefully remove steak cubes and veggies to a plate and enjoy!
Notes
See more expert tips, variations, and suggested side dishes above.
Soak wooden skewers before using them. Place them in a bowl of water for about 30 minutes. I've read suggestions for soak times from 10 minutes to overnight and sometimes in wine.
The exact cook time will vary depending on the thickness of the meat cubes and how rare you like your beef.For safety, cook beef to an internal temperature of 160 degrees F. Insert an instant-read thermometer into the thickest part of the steak to check the temperature.
The USDA recommends that beef be cooked to an internal temperature of 145 °F. Here are the approximate temperatures for other results.
Rare 125 -130 °F
Medium Rare 130-135 °F
Medium 135 - 140 °F
Medium Well 140 - 150 °F
Tip: Allow the cooked meat to sit for about 5 minutes before slicing so the juices have a chance to redistribute.