Ingredients:
1 kg top sirloin beef cut in chunks (35 oz.)
2 tsp mustard
1–2 tsp honey
Juice of 1 lemon
Zest of 1 lemon
1/2 tsp hot paprika
6 tbsp olive oil
Salt to taste
Freshly ground black and pink peppercorns to taste
1 tsp dried oregano
2 tsp fresh thyme
1 clove of garlic, minced
Directions:
Prepare the beef: Cut the top sirloin into equal-sized 3 cm (1 inch) cubes and set aside for marinating.
Make the marinade: In a large bowl, combine mustard, honey, lemon juice and zest, hot paprika, olive oil, salt, freshly ground black and pink peppercorns, dried oregano, fresh thyme, and minced garlic. Add the beef cubes and coat thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor infusion.
Prepare the vegetables: Chop green and red bell peppers and onion into 3-3.5 cm squares. Toss them in a bowl with 1 tbsp olive oil, salt, and freshly ground pepper.
Prepare wooden skewers: Soak 9–10 wooden skewers in water to prevent burning and trim the tips to fit the grill pan as needed.
Assemble the skewers: Thread beef chunks onto the skewers, alternating with pieces of bell pepper and onion between each chunk of meat for even flavor and presentation.
Apply marinade and oil: Lightly brush the assembled kabobs with leftover marinade and drizzle with olive oil to enhance moisture and flavor during grilling.
Grill the kabobs: Heat a large grill pan over high heat, add 1 tbsp olive oil, and cook the kabobs in batches for about 8 minutes total—about 2 minutes on each side—until nicely charred and cooked through. Baste regularly with olive oil while cooking to keep the meat juicy.
Rest before serving: Transfer the skewers onto a plate, cover loosely with foil, and let them rest for 3-4 minutes to allow juices to redistribute before serving.
borrowed from: Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) Recipe – Isabella Kitchen