First Step: Prep Ingredients Wash and cut all vegetables into uniform pieces a 1-inch size for bell peppers and onions, and ½-inch rounds for zucchini to ensure even cooking. Cut sirloin steak into 1-inch cubes for consistent grilling times. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.

Second Step: Make the Marinade In a large mixing bowl or zip-top bag, whisk together 2 tablespoons soy sauce (or coconut aminos), 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and ½ teaspoon freshly ground black pepper. Add steak cubes and toss or seal to coat evenly. Refrigerate to marinate for at least 15 minutes, up to 4 hours for best flavor and tenderness.

Third Step: Assemble Skewers Alternate threading marinated steak, bell peppers, red onion chunks, zucchini slices, and pineapple chunks onto skewers, leaving a small space between pieces for heat circulation. This arrangement allows for even cooking and a balance of savory and sweet flavors in every bite.

Fourth Step: Preheat Grill and Prepare for Cooking Preheat grill to medium-high heat (about 400-450°F). Clean and lightly oil grates or spray with cooking spray to prevent sticking. Gather skewers for easy transfer to the grill.

Fifth Step: Grill the Kabobs Place skewers on the grill and cover. Cook for about 7 minutes for medium-rare steak doneness or 8-9 minutes for medium, turning every 3 minutes to brown sides evenly. Use a meat thermometer to verify steak reaches an internal temperature of 135°F for medium-rare or 145°F for medium. Discard remaining marinade.

Final Step: Rest, Season, and Serve Remove kabobs from the grill and let rest 3-5 minutes to allow juices to redistribute. Season with additional salt and pepper if desired. Garnish with chopped fresh herbs like parsley or cilantro for added brightness. Serve with your choice of sides such as rice, salad, or grilled bread for a complete, flavor-packed meal.