Three-Pepper Beef Kabobs

Sirloin chunks, colorful bell peppers (red, green, and yellow), and whole mushrooms threaded on skewers and coated in a honey-Dijon marinade with lemon juice and oregano. The marinade does double duty: it flavors the meat and vegetables during the brief toss and creates a glossy glaze during broiling.

Cutting the steak and peppers into 1-inch pieces keeps everything uniform on the skewer. Same-sized pieces cook at the same rate, so nothing is overdone while something else is still raw.

The honey-mustard-lemon combination is the flavor engine. Honey caramelizes under the broiler, Dijon adds sharp heat, and lemon juice brightens everything. Oregano gives it a Mediterranean lean.

These work equally well under the broiler or on a charcoal grill. The grill adds smoke that the broiler can’t replicate, but both methods produce great results.

Pro Tips

• Soak wooden skewers in water for 30 minutes before threading. Dry skewers burn and break under the broiler.
• Thread the beef, peppers, and mushrooms alternately for the most colorful presentation.
• Turn the kabobs occasionally during cooking. One-sided cooking leaves charred tops and raw bottoms.
• Let the kabobs rest for 2 minutes before serving so the beef juices redistribute.

Variations

• Chicken kabobs: Swap sirloin for chicken breast chunks. Reduce cooking time by 2-3 minutes.
• Asian marinade: Replace the Dijon and honey with soy sauce, sesame oil, and ginger for a teriyaki-style skewer.