- 1 pound [454 g] boneless beef top sirloin steak [1-inch / 2.5 cm thick]
- 1 large any color bell pepper, membranes removed and seeded, into 1 1/4-inch / 3-cm pieces
- 12 large mushrooms
- Salt
Seasonings
- 1 tablespoon [15 mL] fresh lemon juice
- 1 tablespoon [15 mL] olive oil
- 1 tablespoon [15 mL] water
- 2 teaspoons [10 mL] Dijon mustard
- 1 teaspoon [5 mL] honey
- 1/2 teaspoon [2.5 mL] dried oregano leaves
- 1/4 teaspoon [1 mL] pepper
- 1/4 teaspoon [1 mL] salt
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- Trim fat from beef steak; cut into 1 1/4-inch [3-cm] strips; reserve.
- In a large bowl, whisk together all seasoning ingredients: lemon juice, olive oil, water, Dijon mustard, honey, oregano, pepper and salt.
- Add beef strips, pepper pieces and mushrooms, tossing to coat.
- Alternately thread beef pieces, pepper pieces and mushrooms on each of 4 [12-inch / 30-cm long] metal skewers.
- Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches [7.6 cm to 10 cm] from heat.
- Broil 9 to 12 minutes for medium-rare to medium doneness, turning occasionally.
- Season with salt.
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