The Best Grilled Steak Kabobs (Tender and Flavorful)

In a medium bowl, combine the ingredients for the marinade by whisking them together. Set aside about one third of it in another bowl for serving later.

½ cup extra-virgin olive oil, ¼ cup Worcestershire sauce, ¼ cup balsamic vinegar, 4 cloves garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, 1 teaspoon black pepper

Add the cubed beef to a bowl and pour the marinade (excluding the reserved portion) over the meat. Gently toss the beef to ensure it’s evenly coated. Let it marinate in the refrigerator for 30 to 45 minutes.

2 lbs beef tenderloin

Skewer the meat onto the skewers (see NOTES if you are using wooden skewers), alternating with vegetables. Avoid packing them too tightly; leave some space between pieces to allow heat to circulate and sear all sides of the beef.

1 red onion, 3 bell peppers, 8 baby bella mushrooms

Heat your grill to HIGH temperature.

Grill the kabobs for 5 to 7 minutes. Brush the kabobs with the marinade (avoiding the reserved portion) on top. Flip and cook for an additional 5 to 7 minutes, brushing with marinade once more. Ensure the meat reaches an internal temperature of 135°F for medium doneness.

Once done, take the kabobs off the grill and let them rest for a few minutes. Generously brush them with the reserved sauce. Finally, sprinkle with parsley and serve alongside coarse sea salt and extra sauce.

2 tablespoon Italian parsley, coarse sea salt