2 1/2 pound petite sirlion or tri tip beef, cut into 1 1/2-inch thick segments 2 zucchini 1 purple onion of medium hue One-fourth cup vinegar 1/4 cup condiment soy 1/4 cup honey-flavored barbecue sauce 2 tablespoons of Worcestershire sauce Two teaspoons of sesame oil 1 teaspoon of garlic seasoning Half a teaspoon of black pepper
Whisk together all marinade ingredients in a medium basin.
Pour the marinade over the minced steak in a large mixing bowl or Ziploc bag. Once or twice during the overnight marinade, cover (or seal the container) and refrigerate the mixture with a stir to combine. Give the marinade a minimum of eight hours to tenderize the meat.
Alternately thread sliced vegetables and marinated meat onto the skewer. For even grilling, place sirloin kabobs over medium-high heat for 8 to 10 minutes, or until the desired doneness is achieved; turn every 2 to 3 minutes. Before consuming, remove kebobs from the grill and allow them to settle for at least 5 minutes.