The Best Grilled Steak Kabobs (Tender and Flavorful)

Blend the marinade components in a medium-sized bowl. Pour about one-third of it into a separate 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 diced beef in a bowl and drizzle the marinade (excluding the reserved part) over the meat. Toss to ensure the beef is fully coated. Chill in the refrigerator for 30 to 45 minutes.

2 lbs beef tenderloin

Thread the meat onto the skewers (refer to NOTES for wooden skewers), alternating with the vegetables. Avoid packing them too closely; allow a little space between items for proper heat circulation to sear all sides of the beef.

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

Heat your grill to HIGH.

Arrange the kabobs on the grill for 5 to 7 minutes. Brush the marinade (not the reserved portion) on top of the kabobs. Turn and cook for another 5 to 7 minutes, brushing with the marinade once more. Cook until the meat’s internal temperature hits 135°F for medium doneness.

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

2 tablespoon Italian parsley, coarse sea salt