Grilled Beef Shish Kabobs

Ingredients

• 2 pounds beef top sirloin, cut into 1 1/2-inch cubes
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon coarse black pepper
• 1 large red onion, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 8 ounces button mushrooms, stems trimmed

Before you cook

• Whisk the oil, vinegar, soy sauce, garlic, mustard, oregano and pepper together in a bowl.
• Put the beef cubes in a zip-top bag and pour in two-thirds of the marinade.
• Seal the bag and refrigerate for 2 hours, no longer or the vinegar will make the meat mealy.
• Reserve the remaining marinade in the refrigerator for basting.
• Cut the onion and both peppers into squares roughly the size of the beef cubes and separate the onion layers.
• Soak eight bamboo skewers in water for 30 minutes, or use metal skewers.
• Thread the beef and vegetables onto the skewers, alternating and leaving a small gap between each piece so heat can circulate.

Steps

1. Heat the grill to medium-high, around 450 degrees Fahrenheit, and oil the grate well.
2. Lay the skewers across the grate over direct heat.
3. Grill for 3 minutes, until the first face is well marked.
4. Turn the skewers a quarter turn and brush the cooked side with the reserved marinade.
5. Keep turning and basting every 3 minutes until all four faces are browned, about 10 to 12 minutes total.
6. Check a center cube with a thermometer and pull the skewers at 135 degrees Fahrenheit for medium.
7. Move the skewers to a platter and cover them loosely with foil.
8. Rest for 5 minutes so the juices settle back into the cubes.
9. Slide the meat and vegetables off the skewers onto plates or serve them on the sticks.
10. Spoon any platter juices over the top before serving with rice pilaf.