Dairy-Free Aussie Beef and Veggie Skewers

Instructions

1. 1In a medium bowl, whisk together the 0.5 cup dairy-free teriyaki sauce, 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until combined.
2. 2Add the about 680 g beef sirloin cubes to the bowl with the marinade. Toss to coat all the beef cubes evenly. Let the beef marinate for at least 15 minutes at room temperature, or cover the bowl and refrigerate for up to 2 hours.
3. 3While the beef is marinating, prepare your vegetables. Cut the 1 red bell pepper into 2.54 cm cubes. Cut the 1 yellow bell pepper into 2.54 cm cubes. Cut the 1 zucchini into 2.54 cm cubes. Cut the 1 red onion into quarters, then separate the layers into pieces that are roughly the same size as the vegetable cubes.
4. 4Thread the marinated beef cubes and the prepared vegetable pieces (1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 red onion) onto skewers, alternating between beef and vegetables. Aim to place about 4-5 pieces of beef per skewer.
5. 5Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
6. 6Place the assembled skewers onto the preheated grill. Grill for 10-12 minutes, turning the skewers every 2-3 minutes so all sides cook evenly. The beef is done when it reaches an internal temperature of 63°C for medium-rare, or higher if you prefer it more well-done, and the vegetables are tender and slightly charred.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices in the beef to redistribute, making it more tender.

Substitutions

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