Ingredients:

  • 2 lbs Top Sirloin beef, cut into 1.25-inch cubes
  • 1/4 cup fresh lemon juice
  • 1/4 cup low sodium soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/3 cup avocado oil
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tbsp honey
  • 1 tsp freshly cracked black pepper
  • 2 large red onions, cut into 1-inch chunks
  • 2 large bell peppers (red and green), cut into 1-inch squares
  • 1 large zucchini, sliced into 1/2-inch rounds

Instructions:

  1. In a large glass mixing bowl, whisk together lemon juice, soy sauce, Worcestershire sauce, avocado oil, minced garlic, Dijon mustard, dried oregano, honey, and black pepper until the honey is fully dissolved.
  2. Pat the beef cubes completely dry with paper towels. Submerge the beef in the marinade, ensuring every piece is coated. Cover and let marinate at room temperature for 60 minutes.
  3. Prepare the vegetables by cutting the red onions, bell peppers, and zucchini into uniform pieces.
  4. Thread the marinated beef and vegetables onto 12-inch metal skewers, alternating between meat and vegetables. Start and end each skewer with a vegetable to secure the meat.
  5. Preheat a grill or cast iron grill pan to medium-high heat (about 400°F/200°C). Place skewers on the grill. Cook for 3 minutes without moving them until a dark crust forms. Rotate and repeat. Turn the skewers every 2-3 minutes. Cook until the beef reaches an internal temperature of 135°F for medium-rare or 145°F for medium.