1pound(454g)chuck roast or sirloincut into 2-inch size cubes
8ounces(227g)baby portabella mushroomscleaned and cut in half
1green pepperseeded and cut into one-inch pieces
Instructions
Mix the soy sauce, lemon juice, oil, garlic powder, onion powder, paprika, parsley, Italian herbs, salt and pepper together in a large bowl then add the beef and stir to combine.
Cover and marinate for 4-6 hours then drain the beef from the marinade.
If using wooden skewer sticks, soak them for 30 minutes before using them.
Preheat your grill to medium heat and oil the grates with olive oil.
Thread a piece of the beef on a skewer then thread a mushroom on, then a piece of green pepper, and so on in the same pattern.
Repeat the process with the remaining ingredients. (You may end up with some remaining beef, if you do, make a pure beef kabob out of it and grill it for 4-5 minutes longer than the other kabobs.)
Once you have 6-8 kabobs, grill them for 15-20 minutes, flipping them 4 times so that each side gets grilled evenly.
Let them cool for 3-4 minutes before serving with freshly chopped parsley for garnish.
Notes
These kabobs can be stored in an airtight container in the fridge for up to 4 days in the fridge.