The Best Grilled Steak Kabobs (Tender and Flavorful)

Blend the marinade components in a medium-sized bowl. Move roughly a third of it to a different bowl (for serving).

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

Put the cubed beef into a bowl and pour the marinade (except the reserved portion) over the meat. Toss to ensure the beef is fully coated. Chill for 30 to 45 minutes.

2 lbs beef tenderloin

Skewer the meat onto the sticks (refer to NOTES if using wooden skewers), alternating with the vegetables. Avoid packing them too closely; allow a bit of space between items so the heat can circulate and sear all sides of the beef.

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

Heat your grill to HIGH temperature.

Cook the kabobs on the grill for 5 to 7 minutes. Brush the marinade (not the reserved portion) on the tops of the kabobs. Turn and grill for an additional 5 to 7 minutes, applying the marinade once more. Cook until the internal temperature of the meat hits 135°F for medium.

Take off the grill, and let the kabobs rest for a few minutes. Generously brush the kabobs with the reserved sauce. Decorate with parsley, and serve with coarse sea salt and extra sauce.

2 tablespoons Italian parsley, coarse sea salt