Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup soy sauce
  • 2 tbsp fresh lemon juice
  • 3 tbsp honey
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 2 large bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 medium zucchini, sliced into thick rounds

Instructions:

  1. In a mixing bowl, combine olive oil, soy sauce, lemon juice, honey, minced garlic, paprika, pepper, and salt. Whisk until the honey is fully dissolved.
  2. Place the sirloin cubes into a zip-top bag and pour in 3/4 of the marinade. Squeeze out the excess air, seal, and refrigerate for at least 2 hours (up to 8 hours).
  3. Toss the bell peppers, red onion, and zucchini in the remaining 1/4 of the marinade.
  4. Thread the beef and vegetables onto the skewers, alternating between meat and veg, leaving a tiny sliver of space between each piece.
  5. Preheat the grill to medium-high heat (about 400°F / 200°C) and lightly oil the grates.
  6. Place skewers on the grill and let sizzle undisturbed for 3-4 minutes to develop a crust.
  7. Turn the skewers every 3 minutes and continue grilling for another 6-9 minutes.
  8. Remove from heat when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  9. Let the skewers rest on a platter for 5 minutes before serving.