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Grilled Steak Kabobs

Christine of I Dig Pinterest
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Ingredients
  

  • Marinade:
  • 1/4 c. Mazola Corn Oil
  • 3 Tbsp. soy sauce
  • 2 Tbsp. fresh lemon juice
  • 3 Tbsp. Worcestershire sauce
  • 1 Tbsp. minced garlic
  • 1 tsp. dried basil
  • 2 tsp. dried oregano
  • 3/4 tsp. black pepper
  • 2 tsp. hot sauce we like Sriracha
  • 2 to 2 1/2 lbs steak I used top round roast
  • Kabob Layers:
  • 1 purple onion sliced into large pieces and broken apart
  • 1 red 1 yellow, and 1 orange bell pepper, sliced into large pieces
  • 12-15 skewers

Instructions
 

  • Start by preparing the marinade. Dice your steak into about 1 1/2" pieces, then place the pieces in a resealable plastic bag. Add Mazola Corn Oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, basil, oregano, black pepper, and hot sauce to the bag, seal it and shake it around to mix and coat the meat well. Let it sit in the fridge for at least 6 hours (12 is preferred), but no more than 24 hours.
  • Dice a red, yellow and orange bell pepper, and a purple onion into large pieces.
  • Soak your skewers in water for at least 1 hour if you're using wooden skewers (more time is better). This will prevent them from charring.
  • Layer steak pieces, diced bell peppers and onions on the skewers. I put 4 pieces of meat on each one and added bell pepper and onion pieces in between. Set the grill to medium-high heat (about 425 degrees Fahrenheit) and grill for 4 to 5 minutes on the first side. Then flip the skewers (you may need to use a metal spatula to do this) and grill for 4-6 minutes on the other side. Use a temperature gauge to ensure that the meat is cooked to a safe temperature. For medium steak, the internal temperature should be 155 degrees Fahrenheit and well done steak should be 165 degrees Fahrenheit.
  • Serve with rice, if desired.