Ingredients
Scale
- Boneless Shoulder Steaks {cubed to about an inch and a half}
- 1 – 2 tsp. of Lea & Perrins
- 1 – 2 tsp. of sea salt
- a few cracks of black pepper
- 2–3 tsp of extra virgin olive oil
- 1 yellow onion
- 1–2 peppers {green, red or yellow or a mix of all}
- 3 –4 cloves of garlic {minced}
Instructions
Cut your steak into 1.5 inch cubes, try to keep them uniformed in size to make sure they’re cooked evenly. In a large plastic storage bag marinate your beef with all the ingredients preferably overnight or at least two hours. Soak the wooden skewers in water for about 20-30 minutes {to avoid them burning up when they’re on the grill}. Assemble your skewers alternating veggie and steak. I cut my cubes up fairly large and was able to fit 3 pieces of meat per skewer.
Grill your skewers and make sure you don’t overturn them you want to get great grill marks. Cook to your favorite temperature.
