Ingredients

• 750g / 1.5 lb beef tri-tip , sirloin steak tips or other steak cut, (Note 1)
• 3 capsicum / bell peppers (red, yellow green)
• 1 large red onion
• 16 small mushrooms , 3.25cm / 1.3″ wide

Marinade:

• 1 tsp minced garlic (2 large garlic clove)
• 1 tsp onion powder (or sub with garlic powder)
• 2 1/2 tbsp soy sauce (Note 2)
• 2 tbsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• 1 tbsp vegetable oil (or other neutral flavoured oil)
• 1/4 tsp black pepper

Cooking:

• 16 flat metal skewers , 25 – 30cm / 10 – 12″ (Note 3)
• Olive oil , for drizzling and cooking
• Finely chopped parsley , garnish (optional)

Instructions

• Cut the beef into 3.25cm / 1.3″ wide cubes.
• Mix Marinade in a bowl. Add beef. Marinate for 1 – 24 hours, minimum 20 minutes.
• Cut capsicum and onion into 3.25cm / 1.3″ wide squares.
• Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely – don’t smush together tightly (helps even cooking).
• Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
• Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
• Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.