Beef Kabobs in Oven Recipe

0 To prepare the marinade, in a large bowl, combine olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, garlic, kosher salt, and ground black pepper. Whisk thoroughly to combine.
1 Pat dry sirloin steak (or roast) and pierce, using a fork, gently into a few places. Cut it into 1-inch cubes.
2 Place the cubed beef into the bowl with the marinade. Toss to ensure that all beef cubes have direct contact with the marinade. Seal tightly using stretch film. Refrigerate for a minimum of 6 hours or overnight.
3 If using wooden skewers, soak them in water for 30 minutes before assembling the steak kabobs. If using metal skewers, you can skip this step.
4 Arrange the oven rack in the middle position and preheat the oven to 375 degrees F /190 degrees C. Line a rimmed baking sheet with parchment paper and set it aside.
5 Loosely thread the beef chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 1 ½ pounds of cubed beef, you should have 11-12 skewers, with each skewer having 3-4 pieces of meat (depending on the size of the beef cubes.)
6 Transfer the beef kabobs onto the prepared baking sheet. Discard the marinade.
7 Bake the beef kabobs in the preheated oven for 10 minutes, flipping halfway. When done, turn the broiler on and broil the kabobs for 3-4 minutes, making sure to turn them once halfway through the process for even browning.
8 Remove from the oven and loosely tent with foil. Let the meat rest for 5 minutes before serving.