Cut the meat into about 1 1/2 inch pieces and try not to go smaller.
Combine all the ingredients for the marinade in a zip-top bag and add steak pieces. Mix it around, seal the bag, and place it into a wide bowl.
Refrigerate for 4-6 hours.
About 30 minutes before cooking, cut vegetables into large chunks and mix them with salt, pepper, garlic powder, onion powder, and olive oil in a mixing bowl. Set it aside until ready to make kebabs.
Use metal skewers and add steak cubes alternating with vegetables. Add as many vegetables as you want and use 3-4 pieces of steak per skewer. If you have leftover vegetables, just add them onto its own skewer and cook at the same time as the steak ones.
Don’t discard the marinade. Pour it into a grill-safe pot or a pan and place it on the grill over direct heat. Simmer it while kebabs are cooking and brush it onto the kebabs towards the end of the cooking process.
Prepare charcoal or gas grill to medium-high heat, set up two temperature zones, and let the grill preheat for a few minutes. Make sure the grill grate is completely clean before adding anything to it.
Place kebabs over direct heat and cook them for 8-10 minutes, turning them over half way through. To check if the steaks are done, use a digital read thermometer and check the temperature of the larger pieces and the ones in the middle of the skewer.
Tip: Cook until the steaks are medium-rare to medium. I do not recommend cooking them past medium internal temperature because steaks will start to get tough.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.