Beef Kebabs

Start by cutting the beef into 3.25cm / 1.3-inch cubes so everything cooks evenly. Then, mix up the marinade with 1 tsp minced garlic, 1 tsp onion powder, 2 1/2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp balsamic vinegar, 1 tbsp vegetable oil, and 1/4 tsp black pepper, and let the beef soak it up for at least 20 minutes I once forgot and left it longer, and wow, what a flavor boost!

Next, chop the capsicum and onion into 3.25cm squares, and grab those 16 mushrooms. Thread the beef, veggies, and mushrooms onto skewers, making sure to alternate with two pieces of vegetables between each beef cube for that perfect balance. Once that’s done, brush on a little reserved marinade and drizzle with olive oil.

Crank up your grill or skillet to high heat, add some oil, and cook the kebabs for about 8 minutes total, turning every 2 minutes and basting as you go.

After cooking, let them rest for 3 minutes under loose foil trust me, this step keeps them juicy, as I learned the hard way after one rushed dinner.