Gluten-Free Aussie Beef and Veggie Skewers

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup gluten-free soy sauce (Tamari), 2 tablespoons honey, 2 cloves garlic (minced), 1 teaspoon ginger (grated), and 2 tablespoons olive oil until well combined.
2. 2Add the about 450 g beef sirloin, cubed, to the marinade. Toss gently to make sure all the beef pieces are fully coated. Let the beef marinate for at least 15 minutes at room temperature.
3. 3While the beef is marinating, prepare your vegetables. Cut the 1 large red bell pepper into cubes, cut the 1 large yellow bell pepper into cubes, slice the 1 medium zucchini, and quarter the 1 medium red onion.
4. 4Thread the marinated about 450 g beef sirloin cubes onto skewers, alternating with the cubed red bell pepper, cubed yellow bell pepper, sliced zucchini, and quartered red onion. Aim for an even distribution of beef and vegetables on each skewer.
5. 5Preheat your grill or a grill pan to medium-high heat. This is approximately 204.4-218.3°C (200-220°C).
6. 6Place the assembled skewers on the preheated grill or grill pan. Cook for 10 to 12 minutes, turning the skewers every few minutes. The beef should reach an internal temperature of 63°C for medium-rare, and the vegetables should be tender but still have a slight crispness.
7. 7Remove the skewers from the grill or grill pan and let them rest for 2-3 minutes before serving. This allows the juices in the beef to redistribute.