Grilled Steak & Vegetable Kabobs

I love a good kabob. Chicken, steak, veggies, shrimp..... I'll eat it all. Also, did you know you can spell kabob several different ways? I always spell it kabob. Some people spell it kebab. Others like kabab. Basically, pick a vowel and swap it out. Whatever, they all taste good!

• 1 1/2 Tbsp honey
• 1 1/2 Tbsp soy sauce
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1 lb flat iron steak, cut into 1 inch cubes
• 8 wooden skewers, soaked in water
• 1 large sweet onion, cut into 1/2 inch wedges
• 1 (8 oz) package of fresh mushrooms
• 1 medium-size green bell pepper, cut into 1 inch cubes
• salt and pepper to taste

Preheat grill to 350-400 degrees (medium high). Whisk together first 4 ingredients in a large shallow dish or combine in a zip-top plastic freezer bag; add beef, turning to coat. Cover or seal bag, chill 20 minutes, turning once. 

Remove beef from marinade, discarding marinade. Thread beef onto 4 skewers, onion onto 2 skewers, and mushrooms and peppers onto other 2 skewers. Sprinkle kabobs with desired amount of salt and pepper. 

Grill beef and vegetables at the same time, covered with grill lid. Grill beef 6 minutes on each side or to desired degree of doneness. Grill vegetables 10 minutes or until tender, turning occasionally. 

Serves 4

Prep Time: 20 minutes

Total Time: 52 minutes

Recipe from America's Best Recipes: Comfort Food