Ingredients:

  • 1.5 lbs Top Sirloin or New York Strip, cut into 1-inch cubes
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Worcestershire sauce
  • 3 tbsp Freshly squeezed lemon juice
  • 1 tbsp Smoked paprika
  • 4 cloves Garlic, minced
  • 1 tsp Cracked black pepper
  • 1/2 tsp Coarse sea salt
  • 2 Large Bell Peppers (Red and Green), cut into 1-inch squares
  • 1 Large Red Onion, cut into thick wedges
  • 8 oz Cremini mushrooms, stems removed
  • 1 tbsp Avocado oil

Instructions:

  1. Pat the beef dry with paper towels to ensure a proper sear. Cube the beef into precise 1-inch pieces.
  2. Whisk olive oil, Worcestershire sauce, lemon juice, smoked paprika, garlic, pepper, and salt in a large bowl. Add beef, toss to coat, and let sit at room temperature for 20-30 minutes.
  3. Prep bell peppers, red onion, and mushrooms into 1-inch sizes to match the beef dimensions.
  4. Thread ingredients onto flat metal skewers, alternating meat and vegetables. Leave a 1/8-inch gap between each item to allow for airflow.
  5. Preheat BBQ to medium-high (400°F/200°C). Clean and oil the grates with avocado oil. Grill skewers for 3-4 minutes per side until a mahogany crust forms.
  6. Remove kabobs when beef reaches an internal temperature of 145°F (63°C). Tent with foil and rest for 5 minutes before serving.