3 pounds good quality sirloin steak (we used Certified Angus Beef Petite Sirloin steak which was cheaper than sirloin strip steak)
2 cups 100% pomegranate juice (Pom Wonderful is a readily-available brand often sold in the produce section of your supermarket)
1 cup packed fresh parsley with stems (Pack it into the cup measurer tightly)
2 large garlic cloves, peeled
1 tablespoon fresh thyme or half that of dried
2 tablespoons Worcestershire sauce
2 tablespoons agave nectar or honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
¼ cup good quality extra virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
4–5 large bell peppers; red, orange and yellow
2 large red onions
8 ounces cremini mushrooms, also known as baby bella (try to find uniformed sized mushrooms)
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Oil, to oil the grill grates
Trim any excess fat or gristle from the beef, then cut the steaks into uniform pieces 1 ½ inches in size.
Place all marinade ingredients into a blender and puree to a liquid. The marinade will be green from the parsley.
Place the beef into a gallon zip lock bag and pour in the marinade. Zip shut and marinate overnight or for at least 12 hours.
To cut the peppers, trim off the top and bottom and discard the stem and core. Then cut each pepper in half from top to bottom.
With a small paring knife, trim off and discard the inner white cells. You now have two cleaned pieces per pepper. Each half pepper will then be cut into six or eight square 1 ½ inch pieces, depending on the size of the pepper.
To prepare the onions, trim the top and bottom off then slice in half along the middle. Lay each half down and cut into four wedges. Two adjoining onion pieces will be placed together on the skewers as you build.
Depending on the mushroom size, you will either cut in half, thirds or quarters, as long as they are close to the size of the other ingredients.
To assemble, drain, rinse and pat the beef dry.
If using wooden skewers, make sure they were soaked, otherwise start threading the ingredients onto the skewers by starting with the curl of a thick pepper piece curled in to hold the other ingredients. Then alternate at your will. We alternated with yellow pepper, onion, beef, red pepper, onion, beef, mushroom, beef, orange pepper, onion, beef, mushroom, onion and finished with another yellow pepper curled in towards the food to hold everything in tight. You will have enough to complete ten skewers.
Lay finished skewers onto a sheet tray and pour on half the olive oil, half the salt and half the pepper. Turn each one over and repeat with remaining olive oil, salt and pepper.
Heat grill to the hottest temperature and clean grill grates.
When ready to grill, oil grill grates with vegetable oil then place all ten skewers onto the grates and cook 3-4 minutes per side, turning a quarter turn each time, total 12-16 minutes. We closed grill cover between sides to help speed things along.
Use pot holders to lift the skewers out and onto a serving platter.
Serve immediately but warn guests that the metal skewers are hot. Or slide the meat and vegetables onto the serving platter for serving.
Keywords: shish kabobs, grilled shish kabobs, meat and vegetable skewers