Steakhouse Kebabs 
Prep 10 mins
Cook 20 mins
Active 30 mins
Marinating and Resting Time 65 mins
Total 95 mins
Serves 4 to 6
Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup Worcestershire sauce
3 tablespoons soy sauce
1 tablespoon freshly squeezed lemon juice from 1 lemon
1 tablespoon Dijon mustard
1 tablespoon minced garlic (about 3 medium cloves)
2 teaspoons dark brown sugar
2 teaspoons freshly ground black pepper
1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
8 ounces cremini mushrooms, cleaned and halved
1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
Directions:
Whisk together oil, Worcestershire sauce, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and mushrooms in a large resealable plastic bag. Add marinade and seal the bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours.
Thread beef onto skewers, alternating with mushrooms and onions.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F (52-54°C) on an instant-read thermometer, about 3 minutes per side. Transfer skewers to a platter and let rest for 5 minutes. Serve immediately.
Notes:
If using bamboo skewers, soak in water for 30 minutes before using.
Recipe courtesy of Serious Eats.com
I might have to see if I can make it for Memorial day!