• For the Balsamic Marinade: 1/2 cup balsamic vinegar: The star of the marinade, providing a tangy and slightly sweet depth.
• 1/4 cup olive oil: Adds richness and helps the marinade adhere to the beef and veggies, promoting even cooking.
• 2 tablespoons soy sauce (or tamari for gluten-free): Lends a savoury umami kick.
• 1 tablespoon Dijon mustard: Adds a subtle tang and helps emulsify the marinade.
• 2 cloves garlic, minced: For that essential aromatic, pungent flavour.
• 1 teaspoon dried oregano: Introduces a classic Mediterranean herbaceous note.
• 1/2 teaspoon dried basil: Complements the oregano with a sweet, peppery touch.
• 1/2 teaspoon black pepper, freshly ground: For a bit of spice.
• 1/4 teaspoon salt (adjust to taste, especially if using regular soy sauce): Enhances all the other flavours.
• For the Skewers: 1.5 lbs (approx. 700g) sirloin steak or beef tenderloin, cut into 1.5-inch cubes: Choose a tender cut for the best results; sirloin offers great flavour and value.
• 1 large red onion, cut into 1.5-inch chunks: Adds sweetness and a bit of bite when grilled.
• 1 large green bell pepper, cut into 1.5-inch chunks: Provides a slightly bitter, fresh crunch.
• 1 large red bell pepper, cut into 1.5-inch chunks: Sweeter than green peppers, adding colour and flavour.
• 1 large yellow or orange bell pepper, cut into 1.5-inch chunks: Offers visual appeal and a mild, sweet taste.
• 1 medium zucchini, cut into 1-inch thick rounds or half-moons: Becomes tender and slightly smoky on the grill.
• 8-10 cherry tomatoes (optional): Burst with juicy sweetness when grilled.
• Wooden or metal skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
