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3 tablespoons Tamari Sauce: Or soy sauce (coconut aminos for gluten-free).
2 tablespoons Red Wine Vinegar: Or lemon juice for tang.
1 tablespoon Dijon Mustard:.
1 tablespoon Garlic: Minced or garlic powder.
2 teaspoons Italian Herb Blend
1 medium bunch fresh parsley, finely chopped (about 1 cup packed / 20 g)
For the Vegetable Mix:
½ medium onion, sliced into half-rings (about 50 g)
2–3 medium ripe tomatoes, cut into medium chunks (about 300–450 g)
2 bell peppers, sliced (optional — about 240 g / 8.5 oz)
1 red bell and yellow pepper, sliced (optional — about 120 g / 4 oz)
2 tablespoons olive oil (30 ml)
1 cupgrated mozzarella cheese (100 g)
In a medium bowl, whisk together olive oil, tamari, vinegar, Dijon, garlic, and spices. Add the beef, cover, and refrigerate for 1 to 6 hours.
Chop veggies
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated beef. Put veggies in the bottom of a casserole dish. Put kebabs free formed or on a skewer on top of veggies. Top with a little olive oil
Preheat heat (approx. 400°F). Bake the kebabs for 8–12 minutes, turning occasionally, until the steak is cooked to your preferred doneness and veggies are charred.
