Pepper Steak Kabobs

• 120 ml soy sauce

• 2 tbsp packed brown sugar

• 1 tbsp cider vinegar

• 1 tbsp Worcestershire sauce

• 2 tsp Dijon mustard

• ½ teaspoon ground pepper

• 1 tbsp olive oil

• 1 pound lean steak such as beef tenderloin, sirloin or New York Strip, cut into 1,5 cm pieces

• 350 gram diced colored bell peppers

• 2 tbsp chopped parsley

Place the soy sauce, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, pepper and olive oil in a resealable bag; seal and shake to combine ingredients. Place the beef in the marinade; refrigerate for at least one hour or up to 8 hours. Heat a grill over medium heat. Place the beef cubes and peppers in an alternating pattern on wood skewers. Place on grill and grill for 4-5 minutes per side or until meat is at medium (pink when cut open). Sprinkle with parsley and serve.