We've tried several different marinades while grilling over the summer. This weekend, we embraced fall with some colorful steak kabobs.

I adjusted the original recipe to better fit us. It was amazing! The steak was flavorable and tender, and the marinade paired perfectly with the vegetables.

Ingredients

1-2 pounds sirloin steak
2 bell peppers
1 red onion
2 zucchini
olive oil
salt & pepper

Marinade
1/4 cup olive oil
1/4 cup coconut aminos
1 heaping teaspoon garlic, minced
3 Tablespoons Worcestershire sauce
2 Tablespoons lime juice (freshly squeezed)
2 Tablespoons red wine vinegar
1 Tablespoon honey mustard
1 teaspoon fresh ground pepper

Instructions

You will want your steak to marinate for 3-6 hours, so prep the marinade earlier in the day. I marinated mine for a full 6 hours.

Cut the steak into approximately 1 1/4 inch pieces. Place steak pieces into a gallon ziploc bag.

For the marinade, mix together all marinade ingredients in a small bowl. Stir well. Pour over the beef in the bag. Remove as much air as possible and seal. Place in fridge and marinate for 3-6 hours.

Place wooden skewers in water and allow to soak for at least 30 minutes but the longer the better.

Prepare vegetables by cutting into 1 1/4 inch pieces. Spread on cutting board or pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

Thread marinated steak and vegetables onto skewers. Discard leftover marinade.

Preheat grill to medium high heat.

Place kabobs on grill for 3-4 minutes per side (all 4 sides) for medium rare to medium doneness.

Ideas

I made a few changes to the original recipe. For example, I substituted coconut aminos for soy sauce. I wanted a slightly sweeter undertone to the marinade, so I substituted lime juice and honey mustard for lemon juice and dijon mustard.

To prevent marinade spills, either double bag or place the ziploc in a dish or bowl before putting in the fridge.

Recipe credit: https://www.garnishandglaze.com/steak-kabobs-recipe/