1 1/2 - 2poundsbeef sirloin steakcut into 1 inch cubes
Various vegetables which can include red onionbell pepper of any color, mushrooms, zucchini, cherry tomatoes, and corn on the cob (1 inch slices)
4-8metal skewersdepending on the amount of veggies
In a large resealable plastic storage bag, combine oil, rosemary, vinegar, lemon juice, dijon mustard, garlic, salt and pepper. Squeeze the bag a few times to combine.
Cut sirloin steaks into 1 inch cubes, ensuring that any fat is discarded.
Add the steak cubes to the marinate and seal tightly. Refrigerate for at least 6 hours.
To assemble the kabobs, spear meat and vegetables, allowing the meat to squeeze against the most flavorful pieces like the onion and the pepper. Try to create even kabobs so each one has the same amount of meat and vegetables.
Set grill to medium high heat. Lay skewers directly on the grill. Rotate every few minutes until all sides are cooked evenly and slightly browned.