In a bowl, combine the smoky Worcestershire sauce, dark soy sauce, roasted garlic powder, chipotle chili powder, smoked paprika, apple cider vinegar, and honey. Stir well until fully blended. This marinade isn’t just for taste; it tenderizes the steak, making it juicy and delicious.

Place your sirloin steak cubes into a large resealable bag and pour the marinade over the meat. Massage the bag gently to ensure every piece of steak is coated. Seal the bag and refrigerate for at least one hour, preferably overnight.

While the steak marinates, chop your vegetables. Keep the mushrooms halved and the cherry tomatoes whole. Slice the bell peppers. This variety will not only add color but a burst of flavor when grilled.

Once the marinating time is up, it’s time to skewer. Alternate the steak cubes with your fresh veggies on the skewers. I find that a pattern of steak, mushroom, bell pepper, and tomato creates a colorful array.

Remember to leave a little space between each piece to guarantee even cooking.

While you assemble the kabobs, preheat your grill to medium-high heat. A hot grill is key to achieving that perfect char and sear on the steak.

Once the grill is ready, place your kabobs on the grates. Grill for about 10-15 minutes, turning occasionally. Look for those beautiful grill marks and ensure the steak reaches your desired doneness. I often recommend aiming for medium-rare to keep the meat tender but, ultimately, it’s up to your preference.

Once off the grill, allow your kabobs to rest for a few minutes before serving. Resting helps the juices redistribute throughout the meat, keeping it succulent.