Combine the Oliva! Olive Wood Smoked Olive Oil, Oliva! Red Apple Dark Balsamic, soy sauce, Worcestershire sauce, dijon mustard, lemon juice, minced garlic and pepper into a bowl and whisk until combined. Place in sprigs of fresh rosemary and set aside.
Cut the steak into equal sized cubes that are roughly 1¼ - 1½ inches on all sides so every piece cooks evenly. Place cubed steak into a ziplock bag and marinate for a minimum of 3 hours, but a maximum of 6 hours. Remove from the fridge 30 minutes before cooking to bring closer to room temperature.
Cut the peppers and onions into the same size pieces as the steak. You want everything to be as close to the same size as possible. This will ensure even cooking! (You do not have to cut the mushrooms) Toss the veggies with the Oliva! Organic Tunisian Chetoui EVOO, garlic powder, onion powder, salt & pepper.
Assemble the skewers alternating veggies and meat until you run out of pieces. Reserve a few tbsp of the marinade for later. Preheat the grill to 400°F.
*If you do not have a grill, you can preheat the oven to 400°F and bake on a baking sheet for 10-12 minutes. This is where the Olive Wood Smoked Olive Oil shines! It adds that 'smoky grill' flavor when you do not have a grill available.
Grill your kabobs for 4 minutes on one side. Halfway through cooking, brush the steak with the reserved marinade to keep it extra juicy. Flip the kabobs over, brush the other side. Continue cooking for another 4 minutes for medium to medium-rare.
Remove from the heat at your desired doneness and allow them to rest for 5 minutes. The internal temperature should read around 140-145 for medium. Enjoy!
Servings 0