Step 1

Marinade (Day Before): Put all marinade ingredients in a large resealable plastic bag. Add chunks of beef, and re-seal bag. Double bag if desired to prevent leaks, but be sure to remove as much of the air as possible before sealing the bag. Allow the steak cubes to marinade at least 8 hours, up to 24 hours, rotating and flipping the bag every few hours if possible.

Step 2

Prep: Soak wood skewers in a bowl of water for 20-30 minutes prior to grilling. =

Step 3

Prepare the grill to high heat.

Step 4

Prepare vegetables. Do not remove all the stem on the mushrooms. the remaining stem will help the mushroom stay tight on the skewer.

Step 5

Thread the marinated beef cubes and vegetables onto the skewers. Place kabobs on a rimmed baking sheet for easy transfer to your grill.

Step 6

Cook: Grill steak kabobs over high, direct heat for 8-10-minutes total. Flip the kabobs halfway through the grill time.

Step 7

Remove the kabobs from the grill when the internal temperature is at least 125 degrees Fahrenheit. Tent with aluminum foil and allow them to rest for 5 minutes. This will allow the juices within the beef to re-distribute, limiting the amount of myoglobin that seeps out when you cut into the beef.

Step 8

Serve warm.