Beef Kabob Marinade

 

Marinade

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil

1 Tbsp dijon mustard

1 Tbsp minced garlic

1 Tbsp brown sugar

2 Tbsp lemon juice

1 tsp dried parsley

1 tsp black pepper

Kabob

1 1/2 lbs sirloin steak, cut into 1" cubes

1 lb baby potatoes

2 Tbsp olive oil

2 Tbsp dijon mustard

1 Tbsp dried rosemary

8 oz crimini mushrooms

1 red onion, cut into 1" cubes (about 3 onion layers each)

 2 small zucchini, cut into 1" slices

In a medium bowl, mix the marinade ingredients together.  Reserve 1 Tbsp of the marinade.

Place the cubed meat into a large sealable bag and pour all but the reserved marinade over it.  Then seal and squish to coat well.  Place in the refrigerator for 1 - 6 hours to marinate.  

Place wooden skewers in water to soak until the kabobs are ready to assemble.

Boil the potatoes in a large pot of salted water 6 - 8 minutes until they are fork tender.  Drain and then toss with the olive oil, rosemary, and mustard.  Set aside.

Preheat grill to high heat while preparing the kabobs.  Chop all vegetables into chunks that are roughly the same size as the cubed steak.  Keep 3 layers of onion together in each chunk..  Drizzle vegetables with the reserved marinade.  

Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4 - 5 pieces of steak on each skewer.

Place kabobs on the grill directly over the heat and reduce heat to medium-high.  Grill for 8 - 10 minutes, flipping every 2 - 3 minutes, until the meat is cooked and the vegetables start to char just around the edges.  

Remove from the grill and rest for 5 minutes before serving.