Ingredients
For the marinade:
1/3 c. balsamic vinegar
1/3 c. Worcestershire sauce
1/3 c. olive oil
2 garlic cloves, grated
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes (optional)
2 tbsp. honey, divided
2 tbsp. Dijon mustard, divided
For the kebabs:
1 1/2 lb. sirloin or New York strip, cut into 1-inch cubes
8 oz. baby portobello mushrooms, large stems removed
1 red onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
Chopped fresh parsley, for garnish
Directions
- For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.
- For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling.
- If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.
- Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more.
- Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.
Source: thepioneerwoman.com
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